Cantaloupe Cream Pie recipe

1 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.