Melon Meringue Pie

• 1 Sundia Cantaloupe, peeled, seeded and cut up
• 1 cup sugar
• 3 Tbsp. cornstarch
• 3 egg yolks
• 4 Tbsp. butter or margarine, melted
• 1 tsp. vanilla
• 1/8 tsp. salt
• Dash of salt
• 1 large (10-inch) graham cracker pie shell

For meringue

• 3 egg white
• 1/4 cup sugar
• 1/2 tsp. Vanilla

In a blender or food processor, process Cantaloupe pieces until you get a smooth puree. Pour Cantaloupe puree into a mixing bowl add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350° for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes.

Meringue
Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.

Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve un-topped pie with sweetened whipped cream.