Cantaloupe Pie
Cantaloupe Pie
Ingredients
- 1 cantaloupe melon
- Juice of 2 limes
- ½ cup sugar
- ⅓ cup cornstarch
- 4 egg yolks
- ¼ cup cold water
- 2 tbsp unsalted butter
- ½ cup whipping cream
- ¼ cup icing sugar
- 1 store-bought pie crust
- 1 cantaloupe melon
- Juice of 2 limes
- ½ cup sugar
- ⅓ cup cornstarch
- 4 egg yolks
- ¼ cup cold water
- 2 tbsp unsalted butter
- ½ cup whipping cream
- ¼ cup icing sugar
- 1 store-bought pie crust
Instructions
Prebake the pie crust according to package directions. Blend the cantaloupe into a smooth puree, then simmer it gently in a pan and stir in the sugar. Mix the cornstarch with the water and lime juice, add it to the puree, and cook until slightly thickened. Lightly beat the egg yolks, mix in a spoonful of the warm melon mixture, then whisk everything back into the pan and cook until thick and creamy. Remove from heat and stir in the butter until smooth. Pour the filling into the baked crust and let it cool completely. Whip the cream with the icing sugar until stiff peaks form, then spread or pipe over the pie. Refrigerate for at least 6 hours before serving.
Prebake the pie crust according to package directions. Blend the cantaloupe into a smooth puree, then simmer it gently in a pan and stir in the sugar. Mix the cornstarch with the water and lime juice, add it to the puree, and cook until slightly thickened. Lightly beat the egg yolks, mix in a spoonful of the warm melon mixture, then whisk everything back into the pan and cook until thick and creamy. Remove from heat and stir in the butter until smooth. Pour the filling into the baked crust and let it cool completely. Whip the cream with the icing sugar until stiff peaks form, then spread or pipe over the pie. Refrigerate for at least 6 hours before serving.
Comments
Post a Comment