Melon Meringue Pie

• 1 DULCINEA™ Extra Sweet Tuscan Style 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 whites

• 1/4 cup sugar

• 1/2 tsp. vanilla

In a blender or food processor, process CANTALOUPE pieces until smooth (you will have about 2 to 2 1/2 cups of pureéd melon). Pour CANTALOUPE 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 untopped pie with sweetened whipped cream.

Recipe adapted from Southernfood.about.com.