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|Cantaloupe Cream Pie II|
"This is my version of a now not-often heard of recipe, however it's far one of the nice pies I actually have ever eaten. The crust melts for your mouth and the pie is delicious. Wonderful for a summertime dessert."
- 1 cup all-purpose flour
- 3 tablespoons confectioners' sugar
- eight tablespoons margarine
- Pie Filling
- 4 cups cantaloupe - peeled, seeded and pureed
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- three egg yolks
- 3 tablespoons water
- 1 tablespoon margarine
- 1 (eight ounce) package deal Neufchatel (light cream) cheese, at room temperature
- 1/2 cup sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 (8 ounce) field frozen whipped topping, thawed
|Prep : 40M||Cook : 8M||Ready in : 3H|
- Preheat oven to 350 levels F (175 tiers C).
- Place flour and powdered sugar in huge bowl. Cut in margarine until aggregate resembles coarse crumbs. Press dough into the bottom and up the sides of a nine inch deep dish pie plate.
- Bake crust in the preheated oven for 20 minutes. Set aside to chill.
- Place the cantaloupe in a medium saucepan over medium warmth. In a 2 or four cup measuring cup, whisk collectively sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture involves a low boil and starts to thicken. Beat egg yolks and water collectively in a small bowl. Gradually stir in small amounts of cantaloupe combination to prevent yolks from curdling. Pour yolk combination back into pan and keep cooking for two minutes greater. Remove from heat and set apart to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
- In a bowl, cream collectively the Neufchatel cheese and sugar. Beat in milk and vanilla till easy, then fold in thawed frozen whipped topping until well combined. Spread flippantly over cantaloupe layer. Cover and refrigerate at the least 2 hours earlier than serving.
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