Cantaloupe Meringue Pie

• 1 unbaked pie shell
• 4 eggs, separated
• 1/2 tsp. cream of tartar
• 1/2 c. sugar
• 2 c. pureed cantaloupe
• 1 c. sugar
• 1/4 c. cornstarch
• 1/2 c. milk
• 3/4 c. evaporated milk
• 1/4 c. butter or margarine
• 1/8 tsp. salt
• 2 tsp. vanilla

1. Bake pastry shell 9 to 11 minutes.
2. Let cool.
3. Beat 4 egg whites, at room temperature, and cream of tartar at high speed on mixer for 1 minute.
4. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 2 to 4 minutes.
5. Combine egg yolks, cantaloupe and next 6 ingredients in a heavy saucepan; stir well.
6. Cook over medium heat, stirring constantly, until thick and bubbly.
7. Remove from heat; stir in vanilla.
8. Pour mixture into prepared pie shell.
9. Spread meringue over hot filling, sealing to edge of pastry.
10. Bake at 400u0b0 for 8 minutes, until browned.
11. Let cool.

shell, eggs, cream of tartar, sugar, cantaloupe, sugar, cornstarch, milk, milk, butter, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023140 (may not work)