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.
Add the egg yolk, sugar and salt, then gradually add the water and mix until you get a firm dough.
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.
In a bowl, add the corn flour and dissolve it into the water and lime juice.
Refrigerate the pie for at least 6 hours before serving.