Cantaloupe Cream Piedesserts, pies 1 cup sugar 2 tablespoon flour, all-purpose 3 egg; beaten 1 cup cantaloupe; pureed 1 teaspoon vanilla extract 2 tablespoon butter (or marg.) 1 pastry shell; 8, baked 1 cup whipping cream; whipped Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens. Remove from heat, and stir in vanilla and butter. Cool. Pour filling into pastry shell; spread evenly with whipped cream. Chill. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman. |
