Recipe: Canteloupe Meringue Pie for Tina

Cantaloupe Meringue Pie

1 medium canteloupe, peeled, seeded and cut up
1 cup sugar
3 Tbsp cornstarch
3 egg yolks
4 Tbsp butter or margarine, melted
1 tsp vanilla
1/8 tsp salt
dash of salt
1 large 10~inch graham cracker pie shell

For Meringue
3 egg whites
1/4 cup sugar
1/2 tsp vanilla

In a blender or food processor, process cantaloupe pieces until smooth (you will have about 2-2 1/2 cups of puree melon). Pour cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with a electric mixer until well blended. Pour into a pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.

Note
The egg whites should be fully cooked if the meringue layer is evenly spread out (not piled hight) and cooked for 15 minutes at 350 degrees. Alternatively..you can use powdered egg whites or serve untopped pie with sweetened whipped cream.