Cantaloupe Meringue Pie
A refreshing and elegant dessert featuring a crisp pastry shell filled with vibrant cantaloupe custard and topped with fluffy meringue. The combination of sweet melon and light meringue makes it perfect for summer gatherings or special occasions where a fruity, airy treat is desired.
Ingredients
Instructions
- Bake the unbaked pie shell for 9 to 11 minutes and let it cool.
- Beat 4 egg whites at room temperature and 1/2 teaspoon cream of tartar at high speed for 1 minute.
- Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, about 2 to 4 minutes.
- In a heavy saucepan, combine egg yolks, pureed cantaloupe, 1 cup sugar, 1/4 cup cornstarch, 1/2 cup milk, and 3/4 cup evaporated milk; stir well.
- Cook over medium heat, stirring constantly, until the mixture is thick and bubbly.
- Remove from heat and stir in vanilla.
- Pour the cantaloupe filling into the cooled pie shell.
- Spread the prepared meringue over the hot filling, sealing to the edge of the pastry.
- Bake at 400°F (200°C) for 8 minutes until the meringue is browned.
- Let the pie cool before serving.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl is completely clean and dry before whipping the egg whites. If you prefer a sweeter filling, consider adding a bit more sugar to the cantaloupe mixture. You can substitute the cantaloupe with other fruits like peaches or mangoes for a different flavor profile. This pie pairs beautifully with Half Moon Cookies for a delightful dessert spread.
Serving Suggestions
Serve the cantaloupe meringue pie chilled for a refreshing dessert. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. Consider serving it alongside 5 Cup Fruit Salad for a vibrant, fruity meal. Garnish with fresh mint leaves for an elegant touch.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The meringue may lose its texture over time, so it's best enjoyed within 1-2 days. To refresh the pie, you can briefly place it in the oven at a low temperature to warm the filling without cooking the meringue further.
Nutrition & Diet Analysis (per serving)
Each serving of Cantaloupe Meringue Pie contains roughly 648 calories, with 6g protein, 79g carbohydrates, and 28g fat. It is an excellent source of potassium (36% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1100mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meringue ahead of time?
It's best to make the meringue right before assembling the pie, as it can weep or lose its structure if made too far in advance. However, you can prepare the cantaloupe filling ahead and store it in the refrigerator until you're ready to bake the meringue.
What can I substitute for evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream in equal parts, or use a non-dairy milk if needed. Just keep in mind that the flavor and texture may slightly vary.
How do I know when the meringue is done baking?
The meringue is done when it has turned a light golden brown on top. Watch it closely, as it can burn quickly. It should also feel firm to the touch. If you see any dark spots, reduce the oven temperature slightly and continue baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).