Smooth and sweet, this custard pie calls for a generous amount of freshly pureed cantaloupe. It 's chilled in a graham cracker crust and would be quite nice decorated with fresh melon balls, mint and a spoonful of lemon yogurt.
INGREDIENTS (for 6 servings):
- 1 (9 inch) prepared graham cracker crust
- 2 cups white sugar
- 6 tablespoons cornstarch
- 4 egg yolks, beaten
- 4 cups milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, softened
- 1 1/2 cups cantaloupe - peeled, seeded and cubed
In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.