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Cantaloupe Meringue Pie

Prep Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 small, or 6 large slices
Calories: 256kcal


  • 8" pie plate
  • hand beater



  • 1 3/4 C finely ground shortbread cookies (I use Keebler Sandies and run them through the food processor.)
  • 3 Tbsp butter, melted


  • 4-5 C cantaloupe chunks (1 medium cantaloupe)
  • 1/2 C all-purpose flour
  • 1/4 C sugar (Increase to 1/2 cup if cantaloupe isn't ripe enough.)
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • 1/2 tsp water
  • 3 egg yolks
  • 2 Tbsp water
  • 1 Tbsp butter
  • 1/4 tsp vanilla extract

Meringue Topping

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 Tbsp granulated sugar



  • Preheat oven to 350°.
  • Mix the shortbread crumbs with the melted butter. Add a few more crumbs if mixture seems "wet," or a little more butter if it seems dry.
  • Press crumb mixture into an 8" pie plate.
  • Bake 12-15 minutes, or until lightly browned.
  • Set aside to cool.


  • Peel cantaloupe, cut in half and scoop out the seeds. Cut fruit into bite-sized chunks and place into large saucepan.
  • Cook the fruit chunks over low heat, mashing with a potato masher until the juices are released and come to a gentle boil.
  • Puree the hot fruit in a blender or food processor for one minute until puree is as smooth as possible.
  • Take 2 cups of puree and put it back in the saucepan. Set aside any extra for another time.
  • Mix the flour, sugar and salt in a small bowl.
  • Add cornstarch to 1/2 tsp. water in small cup and stir.
  • Add flour and cornstarch mixtures to fruit puree and whisk together, cooking over low heat.
  • Cook and stir until thickened. This will only take a few minutes.
  • Whisk egg yolks together in a small bowl until blended. Whisk a small amount of hot fruit mixture into eggs, whisking constantly. Add egg mixture back into saucepan, whisking constantly.
  • Cook and stir filling for 3-5 minutes until very thick and holds a shape when dropped from spoon.
  • Set filling aside to stay hot.

Meringue Topping

  • Beat egg whites and cream of tartar until foamy.
  • Gradually increase speed to medium high, beating until soft peaks form.
  • Gradually add sugar, 1 Tbs. at a time, beating for one minute after each spoon.
  • Increase speed to high and continue beating until sugar is fully dissolved. Test between thumb and forefinger. If gritty, beat for another minute. Meringue should be smooth with no grit when tested.
  • Pour hot pie filling into cooled pie shell. Transfer meringue to pie, dropping it in dollops around the edge and then in the middle.
  • Spread the meringue over the pie surface, making sure to seal meringue to the crust.
  • Bake on low oven rack for 12-15 minutes or until lightly brown all over.
  • Place on cooling rack and cool for one hour or until pie reaches room temperature.
  • Chill 4 hours.
  • Store leftovers in refrigerator, covered with plastic wrap.
  • Pie keeps 3-4 days refrigerated, though the meringue will deflate a little bit.


1) Puree the fruit for at least one whole minute. You want it as smooth as possible, but it will still have a very slight texture. This won't be noticed in the finished pie.
2) The amount of filling makes a rather smallish pie. A 9" pie plate would yield a super thin slice, so I used an 8" glass pie plate instead for fuller, but fewer servings (6 as opposed to the standard 8 per pie). This is the perfect size for smaller families.