Cantaloupe Cream Pie II You Have To Try

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Cantaloupe Cream Pie II

"This is my version of a not-frequently heard of recipe, but it's miles one of the high-quality pies I have ever eaten. The crust melts for your mouth and the pie is scrumptious. Wonderful for a summertime dessert."

Ingredients :

Crust
1 cup all-motive flour
three tablespoons confectioners' sugar
8 tablespoons margarine
Pie Filling
four cups cantaloupe - peeled, seeded and pureed
1 cup sugar
1/3 cup all-motive flour
1/three cup cornstarch
1/4 teaspoon salt
three egg yolks
three tablespoons water
1 tablespoon margarine
Topping
1 (eight ounce) bundle Neufchatel (mild cream) cheese, at room temperature
1/2 cup sugar
1 tablespoon milk
half teaspoon vanilla extract
1 (eight ounce) field frozen whipped topping, thawed

Instructions :

Prep : 40M	Cook : 8M	Ready in : 3H

Preheat oven to 350 ranges F (one hundred seventy five ranges C).
Place flour and powdered sugar in massive bowl. Cut in margarine till mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
Bake crust inside the preheated oven for 20 mins. Set aside to cool.
Place the cantaloupe in a medium saucepan over medium heat. In a 2 or four cup measuring cup, whisk together sugar, flour, cornstarch, and salt, after which stir into the cantaloupe. Cook and stir until combination 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 aggregate back into pan and maintain cooking for two mins greater. Remove from warmth and set aside to cool. Once cooled barely, pour into pre-baked, cooled pie shell.
In a bowl, cream collectively the Neufchatel cheese and sugar. Beat in milk and vanilla until easy, then fold in thawed frozen whipped topping until properly mixed. Spread lightly over cantaloupe layer. Cover and refrigerate at the least 2 hours earlier than serving.

Notes :

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