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Cantaloupe Custard Cream Pie


1 cup sugar
2 tbsp all-purpose flour
3 eggs, beaten
1 cup cantaloupe, pureed
1 tsp vanilla
1 tbsp heavy cream or
1 tbsp Coffee-Mate French vanilla
non-fat creamer
2 tbsp butter, melted
1 Jiffy pie shell, baked
1 cup Cool Whip or
1 pkg Dream Whip, prepared


Combine sugar and flour in a pan, add eggs and mix well. Stir in pureed cantaloupe. Cook over medium heat, stirring constantly, until mixture boils and begins to thicken. Remove from heat. Stir in vanilla and melted butter. Pour into cooked pie shell and cool. Spread with whipped topping. Chill and serve.

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