This cantaloupe pie is a refreshing dessert, perfect for a warm, sunny day. It’s such a unique combination, on one hand, you have a light cream featuring cantaloupe melon with a cheeky lime kick, on the other hand, the whipping cream which is rich and silky. A happier marriage than this is hard to find!
Having previously taken part in the Rare Recipe Challenge and February Cake Challenge, l instantly thought that April Challenge -“The Surprise” was one of a kind. The amazing Lina had a brilliant idea, she came up with a list of recipes, and once you picked up a random number, the recipe you had to try was revealed. Now, that’s what l call l surprise. Lovely Jhuls is once again the judge.
So glad l got this cantaloupe pie, l have never had it before and l honestly think it’s amazing. I do love melons of all kinds, and, although the water melon is by far my favourite, l can’t say no to any other melons. The almighty Google proved to be a treasure once again, and, to my surprise, there are lots of nice cantaloupe pies out there. I’ve got my inspiration from a website call California Cantaloupe, the have tons of yummy recipes that make you drool. As l do, l tweaked the recipe to my liking and ended up with this beauty. Oh, my days, tasty is definitely an understatement! It’s divine! Do try it!
Cantaloupe pie with whipping cream
For the pastry:
- 250 g plain flour
- 125 g butter
- 1 egg
- 40 ml cold water
- 3 tbsp caster sugar
- 1 tsp lemon extract
For the cantaloupe cream:
- 1 cantaloupe melon
- juice of 1 lime
- 1/2 cup of caster sugar
- 1/3 cup corn flour
- 4 medium egg yolks
- 1/4 cup cold water
- 25 g unsalted butter
- 125 ml whipping cream
- 1/4 cup icing sugar
To make the pastry:
- Sift the flour and cut the butter in small cubes, then rub it in with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk, sugar and lemon extract, then gradually add the water and mix until you get a firm dough.
- Knead the dough into a ball, then wrap it in cling film and refrigerate for at least 30 minutes.
- Return the dough to the work surface and use a rolling pin to roll out the pastry and place it on a pie dish.
- Place a baking sheet on top of the pastry and fill with ceramic baking beans or just dry pulses.
- Bake for 20 minutes at 180 degrees C, then remove the ceramic beans and bake for a further 10 minutes. Remove from the oven and leave it to cool down.
To make the cantaloupe cream:
- Peel, de-seed and cut the cantaloupe melon into small cubes.
- Blitz into a food processor or blender until you get a smooth puree.
- Add the puree to a pan and bring to a simmer over a low to medium heat.
- Next, the sugar goes in.
- In a bowl, add the corn flour and dissolve it into the water and lime juice. Best to use a whisk to get a smooth paste, I find that a spoon can’t do a nice job like a whisk does.
- Pour the corn flour mixture over the puree and mix well.
- In another bowl, slightly beat the egg yolks, then add 1 tablespoon of the melon mixture and stir.
- Add the egg mixture to the pan and whisk until the puree thickens into a sauce.
- Remove from the heat, and add the butter, stirring well until it is combined.
- Pour the melon cream into the pastry form and leave to cool.
- Once the pie is cool, beat the whipping cream and icing sugar together until it forms stiff peaks. A hand mixer is just brilliant!
- Decorate the pie with whipping cream using a piping bag. Feel free to decorate it the way you like it.
- Refrigerate the pie for at least 3 hours before serving.