And that's because its central ingredient is not coconut, nor Boston. Instead, it's cantaloupe. Really, whoever heard of such a thing as a Cantaloupe Cream Pie. Anne Byrne sure has! She wrote the new cookbook Baking in the American South, and of her 200+ recipes from that part of the country, every one comes with a story. The story behind this pie comes from the railroads that traversed Texas and Louisiana. A chef on the Texas and Pacific Railway came up with the idea after saving a box of the ripe cantaloupe a co-worker was about to throw away. Instead, those cantaloupes contributed to a unique and delicious dessert!
1 (9-inch) piecrust edges crimped and completely prebaked
1 medium cantaloupe, very ripe (2 to3 pounds)
3 large eggs1/3 cup (40 grams) all-purpose flour
1/3 cup granulated sugar (67 grams), plus 6 tablespoons for the meringue
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract, divided
1/4 teaspoon salt, divided
1.Set aside the piecrust to cool. Leave the oven on, decreasing the temperature to 350ºF, with a rack in the middle.
2.For the filling, rinse and drain the cantaloupe. Cut off the rind and discard. Cut the flesh into 1-inch chunks andplace in a microwave-safe bowl. Microwave for 1 minute on high power to warm the fruit. Transfer the chunks to a food processor in several batches and pulse until it resembles crushed pineapple, 30 to 40 seconds. Pour the contents ofthe processor bowl through a strainer into a clean bowl, pressing to extract as much juice as possible. Discard the drained fruit (or save for smoothies) and repeat with the rest of the cantaloupe chunks until you have 2 cups of juice. Rinse the bowl and blade of the processor of all fruit.
3.Separate the eggs, placing the whites in a large bowl and placing the yolks in the food processor. Add the flour, the1/3 cup sugar, and the nutmeg to the yolks. Pulse until smooth, about 15 seconds. While the processor is running, slowly pour in the cantaloupe juice. Pour this mixture into medium heavy saucepan
4.Cook over medium heat, stirring with a flat wooden spoon or rubber spatula, until the mixture thickens. Reduce the heat to low. Once it has thickened and has the appearance of loose pudding, about 15minutes, remove from the heat and add the butter, 1/4 teaspoon of the vanilla, and 1/8 teaspoon of the salt, stirring until the butter melts. Pour into the cooled, baked piecrust and smooth the top with the rubber spatula. Set aside.
5.For the meringue, beat the egg whites until frothy, 1 minute. While beating, slowly add the6 tablespoons sugar, the remaining 1/4 teaspoon vanilla, and the remaining 1/8 teaspoon salt. Beat until stiff peaks form, 2 to 3 minutes more. Dollop the meringue on top of the warm filling, spreading it to the edges of the crust. Place the pie in the oven and bake until lightly browned, 15 to 20 minutes. Remove to a wire rack to cool for 2 hours before slicing.
