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Cantaloupe Pie

Serve this refreshing pie at a summer picnic or barbeque or anytime during the warmer months when fresh cantaloupe is available. If desired, you may top the pie with whipped cream instead of making the meringue topping. Both variations are delicious. Suggestion: Serve this pie without telling what it is made of. Everyone will like it, but no one will guess what it is made of.


For Bottom Crust:

1 (9-inch) pie crust, baked*

Filling for Pie:

1 good quality cantaloupe
1/2 cup granulated coconut sugar
8 tablespoons coconut four or gluten free all-purpose flour
1/4 teaspoon Himalayan or sea salt
3 egg yolks (preferably organic cage free)
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract

Meringue Topping:

3 egg whites (preferably organic cage free)
1/4 teaspoon cream of tartar
6 tablespoons granulated coconut sugar

*Make your own healthier gluten free pie crust with this recipe:

Gluten-Free Perfect Pie Crust

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. Cut cantaloupe 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.

2. 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 the correct consistency.

3. 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.

4. Add butter or margarine and flavoring to the cantaloupe mixture.

5. Pour into baked pie shell.

Meringue Topping:

6. 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 meringue.

7. Bake at 400 degrees F (200 degrees C) until meringue is delicately browned. Let pie cool completely at room temperature and refrigerate until ready to serve. Store any uneaten pie in the refrigerator, covered.


If desired, you may top the whole pie with a whipped cream topping instead of the meringue.

Servings: 6-8

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