Serves: 6
Total Calories: 318
Combine sugar and flour in saucepan; add eggs, mixing well. Stir in cantaloupe purée and cook over medium heat 8–10 minutes, stirring constantly, until mixture boils and thickens. Remove from heat; stir in vanilla and butter. Cool. Pour filling into pastry shell; spread evenly with whipped cream. Chill.
This Cantaloupe Cream Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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