Cantaloupe Custard Cream Pie Recipe
Servings: 6
Ingredients
- 1 c. sugar
- 2 T all-purpose flour
- 3 large eggs, beaten
- 1 c. cantaloupe, pureed
- 1 teaspoon vanilla
- 1 T heavy cream or possibly
- 1 T Coffee-Mate French vanilla
- non-fat creamer
- 2 T butter, melted
- 1 Jiffy pie shell, baked
- 1 c. Cold Whip or possibly
- 1 pkg Dream Whip, prepared
Directions
- Put together sugar and flour in a pan, add in large eggs and mix well. Stir in pureed cantaloupe. Cook over medium heat, stirring constantly, till mix boils and begins to thicken. Remove from heat. Stir in vanilla and melted butter. Pour into cooked pie shell and cool. Spread with whipped topping. Refrigerate and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 81 | 30% |
| Total Fat 9.07g | 11% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 73mg | 3% |
| Potassium 132mg | 4% |
| Total Carbs 43.21g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 42.56g | 28% |
| Protein 4.69g | 8% |
