1 c Sugar
2 tb Flour, all-purpose
3 Egg; beaten
1 c Cantaloupe; pureed
1 ts Vanilla extract
2 tb Butter (or marg.)
1 Pastry shell; 8″, baked
1 c Whipping cream; whipped
Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in
cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring
constantly, until mixture boils and thickens. Remove from heat, and
stir in vanilla and butter. Cool.
Pour filling into pastry shell; spread evenly with whipped cream.
SOURCE: Southern Living Magazine, August, 1979.