Cantaloupe Pie
Indulge in a refreshing slice of summer with this creamy Cantaloupe Pie—a no-bake dessert that perfectly balances the natural sweetness of ripe cantaloupe with a velvety, mousse-like filling. Featuring a buttery graham cracker crust, this delightful treat is light, airy, and bursting with fruity flavor. The filling combines pureed cantaloupe, whipped cream, and a hint of vanilla, all stabilized with gelatin for a beautifully set texture. Topped with fluffy whipped cream and optional garnishes like fresh mint or cantaloupe slices, this pie is a feast for the eyes and the taste buds. Perfect for warm-weather gatherings or a unique twist on classic fruit pies, this chilled dessert is easy to prepare and guaranteed to impress. Serve it cold and let the vibrant flavors transport you to a sunny, tropical paradise!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 medium ripe cantaloupe, diced (about 2 cups)
- 0.5 cup granulated sugar
- 1 cup heavy cream
- 1 packet unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for topping)
- fresh mint leaves or cantaloupe slices (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to create a crust. Chill the crust in the refrigerator while preparing the filling.
In a blender or food processor, puree the diced cantaloupe until smooth. You should have about 1.5 to 2 cups of cantaloupe puree.
In a small saucepan, dissolve the gelatin in 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.
Heat the saucepan over low heat until the gelatin dissolves completely, making sure not to let it boil. Remove from heat and let cool slightly.
In a medium bowl, whip the heavy cream with 1/2 cup of granulated sugar until soft peaks form.
Gently fold the cantaloupe puree, cooled gelatin mixture, and vanilla extract into the whipped cream until evenly combined.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
Once set, top the pie with additional whipped cream and garnish with fresh mint leaves or cantaloupe slices, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
