cantaloupe cream pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 2 cups white sugar
• 6 tablespoons cornstarch
• 4 egg yolks, beaten
• 4 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1 1/2 cups cantaloupe - peeled, seeded and cubed

Recipe

• in a large microwave-safe bowl, combine sugar and cornstarch. mix in egg yolks, followed by milk. beat on high speed with hand mixer for 1 minute. microwave 5 minutes. beat with mixer for 1 minute. microwave an additional 5 minutes.
• stir vanilla extract and butter or margarine into milk mixture. puree the cantaloupe in a blender or food processor and mix into the custard. pour mixture into graham cracker crust. chill at least one hour before serving. garnish with whipped cream.