Cantaloupe Pie
Submitted by Glenda Bonham
1 fully ripe cantaloupe (preferably Pecos, of course)
3 tablespoons flour
1/8 teaspoon nutmeg
1 stick butter
5 egg yolks, beaten
1/2 cup sugar
1 9-inch baked pie shell
5 egg whites
1/8 teaspoon vanilla
3 tablespoons sugar or to taste
Cut the cantaloupe into smallish chunks and cook over low heat until soft enough to mash. Add flour, nutmeg, butter, egg yolks, and 1/2 cup sugar. Continue cooking, stirring constantly until thick. Cool and pour into baked pie shell.
To make meringue, beat egg whites until stiff, adding vanilla and sugar. Cover pie with meringue and brown slightly under the broiler. You may top with Cool Whip instead, if desired. Refrigerate for 1 to 2 hours before serving.
