Cantaloupe Pie

Indulge in a refreshing slice of summer with this creamy Cantaloupe Pie—a no-bake dessert that perfectly balances the natural sweetness of ripe cantaloupe with a velvety, mousse-like filling. Featuring a buttery graham cracker crust, this delightful treat is light, airy, and bursting with fruity flavor. The filling combines pureed cantaloupe, whipped cream, and a hint of vanilla, all stabilized with gelatin for a beautifully set texture. Topped with fluffy whipped cream and optional garnishes like fresh mint or cantaloupe slices, this pie is a feast for the eyes and the taste buds. Perfect for warm-weather gatherings or a unique twist on classic fruit pies, this chilled dessert is easy to prepare and guaranteed to impress. Serve it cold and let the vibrant flavors transport you to a sunny, tropical paradise!

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 1 medium ripe cantaloupe, diced (about 2 cups)
• 0.5 cup granulated sugar
• 1 cup heavy cream
• 1 packet unflavored gelatin
• 3 tablespoons cold water
• 1 teaspoon vanilla extract
• 1 cup whipped cream (for topping)
• 0 fresh mint leaves or cantaloupe slices (optional, for garnish)

Directions

Step 1

In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 2

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to create a crust. Chill the crust in the refrigerator while preparing the filling.

Step 3

In a blender or food processor, puree the diced cantaloupe until smooth. You should have about 1.5 to 2 cups of cantaloupe puree.

Step 4

In a small saucepan, dissolve the gelatin in 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.

Step 5

Heat the saucepan over low heat until the gelatin dissolves completely, making sure not to let it boil. Remove from heat and let cool slightly.

Step 6

In a medium bowl, whip the heavy cream with 1/2 cup of granulated sugar until soft peaks form.

Step 7

Gently fold the cantaloupe puree, cooled gelatin mixture, and vanilla extract into the whipped cream until evenly combined.

Step 8

Pour the filling into the prepared pie crust, smoothing the top with a spatula.

Step 9

Refrigerate the pie for at least 4 hours, or until the filling is set and firm.

Step 10

Once set, top the pie with additional whipped cream and garnish with fresh mint leaves or cantaloupe slices, if desired.

Step 11

Serve chilled and enjoy!

Nutrition Facts

Serving size	(1078.1g)

Amount per serving	% Daily Value*
Calories	3470.4

Total Fat 234.6g	0%
Saturated Fat 144.2g	0%
Polyunsaturated Fat g
Cholesterol 552.7mg	0%
Sodium 1283.3mg	0%
Total Carbohydrate 294.1g	0%
Dietary Fiber 6.0g	0%
Total Sugars 197.3g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 284.0mg	0%
Iron 6.6mg	0%
Potassium 924.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 2.9%

Carbs: 34.7%