Cantaloupe Cream Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine 1 cup flour and confectioners' sugar in large bowl. Cut in 8 tablespoons margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9-inch deep-dish pie plate.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake crust in the preheated oven for 20 minutes. Set aside to cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place cantaloupe in a medium saucepan over medium heat. Whisk 1 cup sugar, 1/3 cup flour, cornstarch, and salt together in a medium bowl; stir into cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat egg yolks, water, and 1 tablespoon margarine together in a small bowl. Gradually whisk in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk-cantaloupe mixture into the saucepan; continue cooking 2 minutes more. Remove filling from heat and set aside to cool; pour into pie shell.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Cream Neufchâtel cheese and 1/3 cup sugar together in a medium bowl. Beat in milk and vanilla extract until smooth; fold in whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.'}

📊 Nutrition Facts

Per serving (8 servings total)