CANTALOUPE CREAM PIE

Cantaloupe Cream Pie

Crust

1 cup of flour

3 Tbsp Confectionary Sugar

8 Tbsp Butter

Pie Filling

4 cups Canteloupe peeled, seeded and pureed

1 cup sugar

1/3 cup flour

1/3 cup cornstarch

1/4 tsp salt

3 Egg Yoks

3 Tbsp water

1 Tbsp Butter

Topping

1 8oz pkg cream cheese

1/2 cup sugar

1 Tbsp milk

1/2 tsp vanilla extract

1 8 oz cool whip thawed

Preheat oven to 350

Place flour and powdered sugar in large bowl

cut in margarine till resembles coarse crumbs

Press dough and crumbs into the bottom and sides of a 9″ deep dish pie plate

Bake crust in preheated oven for 20 minutes.

Set aside to cool.

Place the cantaloupe in a medium saucepan over medium heat

in a 2 or 4 cup measuring cup, whisk together sugar, cornstarch, flour and salt then stir into the cantaloupe.

Cook and stir until mixture 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 mixture back into pan continue cooking for two minutes more. Stir in 1 Tbsp butter.

Remove from heat and set aside to cool. Once cooled slightly pour into pre baked cooled pie shell.

In a bowl cream together cream cheese and sugar. Beat in milk and vanilla till smooth then fold in thawed cool whip till well blended.  SPread evenly over cantaloupe layer. Cover and refrigerate at least 2  hours before serving .