Melon Pie Recipe

Ingredients

• 1 pre-made pie crust
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 cups melon (cantaloupe, honeydew or a mix of both) cut into small cubes
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork.
3. Bake the pie crust for 10 to 15 minutes, or until golden brown. Remove it from the oven and let it cool.
4. In a medium sized saucepan, whisk together sugar, cornstarch, and salt.
5. Add the cubed melon and water, and stir to combine.
6. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 2 minutes then remove from heat.
7. Add butter and lemon juice, and stir until the butter melts and everything is well combined.
8. Pour the mixture into the pie crust and smooth the top with a spatula.
9. Refrigerate the pie for at least 3 hours (or overnight) to set before serving.
10. Serve chilled. Optional: top with whipped cream or fresh fruit.

Verdict

This melon pie is a refreshing and unique dessert that is perfect for summer. The sweet and juicy chunks of melon are a great contrast to the buttery pie crust. The filling is easy to prepare and sets well, making it easy to slice and serve.

Serving Suggestions

Serve chilled as a dessert after a light summer meal. It’s the perfect ending to a barbecue or picnic. Top with whipped cream or fresh fruit to add some extra flavor and texture. Enjoy!