- Cuire la base
Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
- Mélanger les ingrédients
Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
- Mélanger les ingrédients
In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
- Mélanger les ingrédients
Add butter or margarine and flavoring to the cantaloupe mixture.
- Pâtisserie à la perfection
Pour into baked pie shell.
- Dressage et service
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
- Pâtisserie à la perfection
Bake at 400 degrees F (205 degrees C) until delicately brown on top.
- Calories :265 kcal%13%
- Protéine:4.0 g%8%
- Glucides :42.0 g%14%
- Graisse:9.0 g%18%
- Sucre:28.0 g%28%
- Sel:0.6 g%9%
- Énergie:1109 kJ%18%
Cantaloupe Pie I is a delicious and satisfying dish, Featuring cantaloupe, white sugar and all, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
