Cantaloupe Cream Pie Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the 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, flour, cornstarch, and salt, and 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 and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Steps:

• Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
• Pour into a large mixing bowl; set aside.
• Combine 1/2 melon puree and cream cheese in blender.
• Process until smooth.
• Add to remaining puree and set aside.
• Combine sugar, gelatin and orange juice in a small saucepan.
• Cook on low heat, stirring until sugar and gelatin dissolve.
• Slowly add to melon mixture, stirring well.
• Pour into crust.
• Chill until firm.
• Garnish pie with Cool Whip and melon balls.

Steps:

• To make the piecrust, combine the flour, salt and sugar in a large bowl. Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
• Gradually add the ice water, blending until the dough adheres and is no longer crumbly. Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand. Gather into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for half an hour.
• To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan. Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degrees. Roll out the piecrust dough and fit it into two nine-inch pie pans. Crimp the edges and prick the bottom with a fork. Line the pans with foil, and weight with beans or aluminum pie weights. Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes. Place on a rack to cool.
• Fill the cooled pie shells with the cantaloupe mixture.
• In a bowl, make a meringue by beating the egg whites until foamy. While still beating, add the cream of tartar. Continue beating until soft peaks form. Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
• Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust. Bake for eight to 12 minutes, until lightly browned. Cool completely before cutting. Serve immediately when cool, as the pies do not keep long.

Steps:

• 1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the 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, flour, cornstarch, and salt, and 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 and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Steps:

• Mix eggs, oil, sugar and vanilla.
• Add pureed cantaloupe to mixture.
• Sift dry ingredients; add to liquid.
• Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
• Bake 325°F for 1 hour or until done.
• Check after 50 minutes.
• I have also made this into muffins.
• Bake for about 25-30 minutes.