It takes hardly any time to prepare this canned green bean salad. On Sunday nights, my mother served this with rare roast beef sandwiches.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 cantaloupe, ripe
- ½ cup white sugar
- 1/2 cup all-purpose flour
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons water
- 1 tablespoon butter
- ¼ teaspoon butter flavored extract
- 1 (9 inch) pie crust, baked
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut cantaloupe in half, remove seeds, and scoop flesh into a medium saucepan. Cook over medium heat until it comes to a gentle boil; mash cantaloupe as it heats. This should make about 2 cups pulp.
- Combine 1/2 cup sugar, flour, and salt in a medium bowl; add to pulp in the saucepan and cook, stirring, over medium heat until thick.
- Whisk together egg yolks and water in a large bowl. Whisk in a little of the hot pulp to heat yolks gradually, then pour egg yolk mixture into remaining pulp in the saucepan. Continue cooking, stirring, until filling is thick and creamy. Remove from heat.
- Stir in butter and extract until incorporated. Pour filling into baked pie shell.
- Beat together egg whites and cream of tartar with an electric mixer in a second large bowl until frothy. Continue beating, adding 6 tablespoons sugar gradually; beat until thick peaks form. Spread meringue over filling.
- Bake in the preheated oven until meringue is delicately brown, 18 to 20 minutes.
- The amount of flour may seem large, but it takes considerable thickening to obtain the correct consistency.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 220 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is really labor intensive but worth it. If your cantaloupe isn’t super ripe, you need to up the sugar. I didn’t use the butter extract but added a splash of vanilla because that’s what I had. It doesn’t taste anything like cantaloupe – which I love – but it is delicious!
Fantastic recipe, this was the first time I’ve made merengue and this recipe worked very well. I didn’t brown mine as much as the picture shows, I like it whiter and the next time I will double the merengue recipe to mound it up even more.
I didn’t make the meringue, we had meringue nests left over from another dessert so we used those instead and as such I can’t comment on the meringue part of this recipe. The rockmelon pie was new for us, in fact on telling the grocer what we were going to do with the rockmelon he gave us, he thought we were mistaken and suggested we needed lemons not rockmelons. I’m not sure which culture to credit with this pie but it was delicious. The recipe made two smaller pies (coles brand sweet pastry pie bases). Being a family who often has to make two desserts on special occasions due to a dairy allergy this pie was fantastic. The pie base we used was dairy free and this recipe was very easy to make dairy free. Thank you for a lovely pie.
Well I tried. Got it nice and thick and surprisingly creamy, but when I tasted it, I couldn’t make myself pour it into the pie shells. It just tasted wrong. Maybe cinnamon and cloves would have saved it.
The pie works okay, I just really didn’t like it. I don’t think cantaloupe lends itself well to this use. The pie will get eaten, but I won’t make it again.
Very good. I would do as another user suggested and use as ripe a cantaloupe as possible. I made some alterations in order to make it slightly healthier. I used whole wheat pastry flour and used Splenda in the filling (not the meringue) to cut down the sugar. I used just slightly over 1/4 cup of Splenda and it was fine. In addition, I used vanilla instead of butter flavoring and that worked well. Last, I used a graham cracker crust.
My Mother in Law was making this 50+ years ago without the pie crust. She couldn’t remember the recipe so I found it here. This is the most Awesome Pie Ever. I do leave out the butter extract, but only because I didn’t have any. And I don’t use a pie crust. This is as close to hers as I have found. Be sure to use a great tasting Ripe cantaloupe. Just Awesome!!!
My husband just had some dental work done so I just made the filling. This is a really great pudding!! I didn’t have butter extract so I used vanilla instead. It turned out fantastic. This would be a great way to get young children who think they don’t like cantaloupe to try it. I think it would change their mind.
This recipe was great, I didn’t tell my husband what kind of pie it was and had him guess, he thought it was banana! I added a couple dashes of ground cloves and a dash of ground nutmeg, and followed the suggestion to use cornstarch to thicken the filling-(Dissolve the cornstarch in small amount of water then add to filling while on stove)My cantaloupe was very ripe(had dents on the skin) so I suggest you use a little less sugar if your’s is also and less sugar on the merengue as well. Let the filling thicken on stove considerably before you place in the baked pie crust. After the pie cooled I refridgerated it then served it chilled.
I would give it 4.5 if I could. I omitted the sugar because I used a sweet melon and used 1 tsp cornstarch to add to thickness. I also used 2 tsp amaretto instead of butter extract. It is good. I agree with Marie C. that I will happily make it again if I have extra melon, but won’t go out of my way to buy melon to make it.
This was good but it is very unusual. It would not be my first choice of pies to make but if I had extra melon I would make it again.
I am giving this one four stars because it did not set up well at all! Soupy! Fortunately, my family is not very picky and was willing to try it. Tasted great.
This is best when the cantaloupe is a little too ripe. A friend of mine calls it Rotten Pie because I told him that I use cantaloupes that are too ripe to slice and would normally be thrown away! It’s also good without the meringue since it’s so sweet. I’ve done it both ways.
This was the first pie that I have ever made. I was looking for something different, and this was great! It sounds a little odd to use cantaloupe in a pie like this, but everyone loved it and begged for the recipe!