Smooth Cantaloupe Pie Food

CANTALOUPE CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the preheated oven for 20 minutes. Set aside to cool.
• Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

CREAMY CANTALOUPE PIE

Steps:

• 1. Puree cantaloupe.
• 2. Combine sugar and flour in a saucepan; add eggs, mixing well after each addition. Stir in cantaloupe puree and cook over medium heat 8 - 10 minutes. Stir constantly, until mixture boils and thickens.
• 3. Remove from heat, stir in butter and vanilla. Cool.
• 4. Pour filling into baked pie shell.
• 5. Spread evenly with whipped cream. Chill.

CANTALOUPE GRAPPA SEMIFREDDO

Steps:

• Line loaf pan with plastic wrap, leaving an overhang at each end. Purée melon with 1/3 cup sugar, grappa, grenadine (if using), and salt in a blender until smooth. Transfer to large metal bowl and stir in yolks. Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume and registers 170°F on an instant-read thermometer, about 8 minutes.
• Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
• Beat cream with remaining 2 tablespoons sugar in other large bowl using cleaned beaters until it just holds soft peaks. Fold whipped cream into cantaloupe mixture gently but thoroughly.
• Pour mixture into pan and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Uncover top and invert semifreddo onto a plate.

SMOOTH CANTALOUPE PIE

Steps:

• 1. 1. In large bowl, dissolve Jello in boiling water. Cool to room temp. about 5 mins.
• 2. Wisk in Cool Whip, small batches at a time until smooth.
• 3. 3. Fold in cantaloupe. Then Spoon into crust. Refrigerate 2 hrs. or until set.

CANTALOUPE PIE I

Steps:

• Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
• Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
• In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
• Add butter or margarine and flavoring to the cantaloupe mixture.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
• Bake at 400 degrees F (205 degrees C) until delicately brown on top.

RIPE CANTALOUPE PIE

Steps:

• To make the piecrust, combine the flour, salt and sugar in a large bowl. Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
• Gradually add the ice water, blending until the dough adheres and is no longer crumbly. Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand. Gather into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for half an hour.
• To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan. Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degrees. Roll out the piecrust dough and fit it into two nine-inch pie pans. Crimp the edges and prick the bottom with a fork. Line the pans with foil, and weight with beans or aluminum pie weights. Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes. Place on a rack to cool.
• Fill the cooled pie shells with the cantaloupe mixture.
• In a bowl, make a meringue by beating the egg whites until foamy. While still beating, add the cream of tartar. Continue beating until soft peaks form. Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
• Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust. Bake for eight to 12 minutes, until lightly browned. Cool completely before cutting. Serve immediately when cool, as the pies do not keep long.

CANTALOUPE PIE

Steps:

• Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
• Pour into a large mixing bowl; set aside.
• Combine 1/2 melon puree and cream cheese in blender.
• Process until smooth.
• Add to remaining puree and set aside.
• Combine sugar, gelatin and orange juice in a small saucepan.
• Cook on low heat, stirring until sugar and gelatin dissolve.
• Slowly add to melon mixture, stirring well.
• Pour into crust.
• Chill until firm.
• Garnish pie with Cool Whip and melon balls.

CANTALOUPE SHERBET

Steps:

• Cut the cantaloupe in half, scoop out and discard seeds.
• Peel and slice the melon; cut into large pieces.
• Place in a blender container along with milk and honey.
• Cover and blend until smooth.
• Pour into a freezer-proof container and freeze overnight or until firm.
• Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
• My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.

MELON PIE

Steps:

• Prepare crust: beat butter and sugar in mixer until fluffy.
• Add flour and mix thoroughly.
• Press into bottom and sides of a 9" pie pan.
• Bake crust at 375F for 10 - 12 minutes until lightly browned.
• Meanwhile, stir sugar and cornstarch together in medium saucepan and set aside.
• Blend egg, melon and water together until smooth.
• Over medium heat, gradually stir melon mixture into cornstarch mixture, stirring constantly until mixture thickens and begins to boil, about ten minutes. Don't rush!
• Reduce heat and cook 1 minute more.
• Remove from heat and stir in 3 T butter and lemon juice.
• Pour into pie shell, cool and then refrigerate at least an hour before serving.
• Serve with whipped cream... or not.