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4.73 from 11 votes

Cantaloupe Pie

Cantaloupe Pie, a refreshing dessert, perfect for a warm, sunny day. It's such a unique combination, rich shortcrust pastry, a light filling featuring cantaloupe melon with a cheeky lime kick, and the whipping cream which is smooth and silky. A happier marriage than this is hard to find! This sweet pie is a great summer dessert that is so easy to make, and pretty quick too. Any melon should work, so do give it a go.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 1 pie
Calories: 3705kcal

Ingredients

For the pastry:

  • 250 g plain flour
  • 125 g butter
  • 1 egg
  • 2 tablespoon cold water
  • 3 tablespoon caster sugar
  • a pinch of salt

For the cantaloupe cream:

  • 1 cantaloupe melon
  • juice of 2 limes
  • ½ cup caster sugar
  • cup corn flour
  • 4 medium egg yolks
  • ¼ cup cold water
  • 25 g unsalted butter (2 tbsp)
  • 125 ml whipping cream ( 4 oz)
  • ¼ cup icing sugar

Instructions

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 salt, 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 Celsius (350 degrees Fahrenheit) 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.
  • 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 6 hours before serving.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 3705kcal | Carbohydrates: 447g | Protein: 51g | Fat: 195g | Saturated Fat: 115g | Cholesterol: 1439mg | Sodium: 1143mg | Potassium: 1974mg | Fiber: 12g | Sugar: 210g | Vitamin A: 25530IU | Vitamin C: 203mg | Calcium: 316mg | Iron: 16mg