I know you come for the recipes; but you stay for the jokes.
And, this week brings with it yet ANOTHER pie recipe. Dear god do I love pie. I think it might be a problem.
A delicious, delicious problem.
Speaking of problems, today’s pie is brought to you by a common summer problem (at least of mine). You know when you get overzealous in the grocery store and think you will definitely be able to eat the 3 cantaloupe melons you bought in bulk before they go bad in a week’s time? Yeah. Turns out I couldn’t. With 1 cantaloupe left, I was scrambling for ideas of how to use it. You can only eat so much cut up cantaloupe, grilled cantaloupe, cantaloupe smoothies, and cantaloupe slush before you get tired of it.
Enter today’s pie. Cantaloupe Meringue.
I know everyone reading that just did a very violent head jerk, and is probably thinking, “Da fuq? Miss Molly, you have gone TOO FAR.”
But, you read correctly, and you’ve got to trust me on this one. Have I lead you astray yet?
This pie is glorious. It’s like the sweet big sister of lemon meringue pie. It’s got this wonderful rich melon curd that’s to die for. It’s smooth, creamy, and totally decadent.
For the crust today, I did a coconut oil and maple shortbread with soy flour. So, it’s not totally horrendous for you. But, hey, you deserve a treat once in a while. And, seriously? It’s worth every bite.
Let’s start with the shortbread crust, shall we? Feel free to just have the cookie. Dip it in chocolate. Have it with a nice cup of coffee or tea. But, if you’re going to go, go ALL the way. That’s my motto.
Maple Shortbread Cookie Crust
1 3/4 cup flour of choice (I used soy)
1/2 teaspoon salt
1/2 cup extra virgin coconut oil, solid
1/4 cup pure maple syrup
- Preheat oven to 350.
- In a bowl, combine the flour with 1/2 teaspoon salt. Add coconut oil and mix together with a fork, or your fingers, until the dough starts to come together (in the same manner as the pie crust from last post). Add 1/4 cup pure Grade B maple syrup; continue mixing until the crumbles start grouping together like a ball of dough.
- Gather together dough and roll out on a floured surface. Place the shortbread in your pie pan(s). I only covered the bottom portion of the pans. If you want a truer crust, have the cookie come up the sides of the pan as well. Gently pierce the dough all over with a fork and bake for 12-14 minutes, until golden brown.
Cantaloupe Meringue Pie
Adapted from Back to the Cutting Board
- 1 medium, very ripe cantaloupe
- 1/2 cup flour
- 1/4-1/2 cup maple syrup (this depends on the sweetness of your melon/and your taste preference. I notoriously under-sweeten)
- 1/4 tsp. salt
- 1 tsp. cornstarch
- 1/2 tsp. water
- 3 egg yolks, at room temp.
- 2 tbsp. water
- 1 tbsp. butter
- 1 1/2 tbsp. vanilla
- 3 egg whites, at room temp.
- 1/4 tsp. cream of tartar
- 4 tbsp. sugar
- Turn your oven up to 400 degrees (F). Cut your cantaloupe in half and discard the seeds. Scoop out the pulp and put into a large saucepan with a tablespoon of vanilla and the maple syrup.
- Place the saucepan over medium heat and bring to a gentle boil, mashing the cantaloup as it heats to bring out all the juice. Transfer the mashed cantaloupe pulp to a food processor or blender and process for a minute or until smooth. You should have about 2 cups of cantaloupe, if you have more, set aside the rest for another use. Pour the 2 cups of cantaloupe back into the saucepan.
- Mix together flour and salt in a medium bowl. In a small bowl, dissolve cornstarch in 1/2 tsp. of water. Add the flour and cornstarch mixtures to the cantaloupe and cook, stirring, until thickened.
- Separate your eggs, placing the yolks into a medium bowl and the whites in small bowl. Set aside the whites and let come to room temperature.
- Beat egg yolks until smooth. Add 2 tbsp. of water. Stir a little of the cantaloupe mixture into the egg yolks in order to heat the yolks gradually. Pour the yolk mixture into cantaloupe mixture. Continue cooking for about 10-15 minutes, stirring regularly, until the filling is thick and creamy and can coat a spoon.
- Remove from heat. Add in butter and vanilla and stir until the butter has fully melted. The filling should look like a custard or pudding.
- Pour into the baked pie crust.
- Beat egg whites and cream of tartar together until frothy. Continue beating, adding 4 tablespoons sugar gradually, until stiff peaks form. Scoop the meringue on top of the pie filling and smooth with a spatula.
- Bake for 10 minutes or until delicately brown on top. Cool completely. Serve at room temperature or chilled. Store in the fridge, covered in plastic wrap.