Cantaloupe Pie Ala Texas and Pacific
Experience a truly unique twist on dessert with Cantaloupe Pie Ala Texas and Pacific, a sweet and creamy treat that highlights the delicate flavor of fresh cantaloupe. This recipe combines a buttery graham cracker crust with a silky, spiced custard filling made from pureed cantaloupe, cinnamon, and nutmeg, creating a perfect balance of sweetness and warmth. Each slice is topped with fluffy whipped cream and elegant cantaloupe slices for a fresh, summery finish. With a preparation time of just 25 minutes and a chilled, custard-like texture, this pie is a surefire crowd-pleaser for warm-weather gatherings or holiday dinners alike. Perfect for fruit pie enthusiasts and dessert lovers, this cantaloupe pie is your chance to impress with something outside the usual dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 2 cups cantaloupe puree
- 0.75 cup granulated sugar (for filling)
- 3 tablespoons all-purpose flour
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 egg yolks
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for topping)
- 0.5 cup cantaloupe slices (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture looks like damp sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form a crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a medium saucepan, combine the cantaloupe puree, 3/4 cup granulated sugar, flour, cinnamon, nutmeg, and salt.
Cook over medium heat, stirring continuously, until the mixture begins to simmer and thickens slightly. Remove from heat.
In a separate bowl, whisk the egg yolks and milk together until smooth.
Gradually stir the milk and egg mixture into the warm cantaloupe filling, mixing well.
Return the saucepan to the stove and cook over low heat for an additional 5-7 minutes, stirring constantly, until the mixture thickens to a custard-like consistency.
Remove the filling from heat and stir in the vanilla extract.
Pour the filling into the prepared crust, spreading it evenly.
Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours or until completely chilled.
Before serving, top with whipped cream and garnish with cantaloupe slices.
Slice and enjoy your Cantaloupe Pie Ala Texas and Pacific!
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 444.5 g | 162% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 329.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 614 mg | 47% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1411 mg | 30% | |
*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.
