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My friend Jody posted this recipe on FaceBook and I couldn’t believe my eyes!  Canteloupe pie!?! I’d never heard of such a thing, but my curiosity was peaked. The cantaloupes here in California have been wonderful this year, so as soon as I received one in my organic produce shipment I knew I had to try and make this pie. Just as it sounds, it is light and refreshing! Canteloupe, cream cheese and a little orange juice mixed, chilled and served in a graham cracker crust makes for a cold, refreshing pie that is perfect to serve on hot summer day!

Canteloupe Pie

1 9″ graham cracker pie crust, chilled

1 med-lg cantaloupe, peeled, seeded, and cut in chunks

1 8 oz block cream cheese (I used reduced fat cream cheese and it worked just fine)

1/3 cup sugar

2 1/4 oz pkgs unflavored gelatin

1/2 cup orange juice

1 tsp vanilla

Whipped Cream or Cool Whip

In a food processor, process cantalope until as smooth as you can get it. Pour 1/2 of mixture into a large bowl. Add cream cheese to remaining mixture in food processor and process until smooth. Add to cantalope in bowl and gently mix. In a small saucepan combine juice, sugar, and gelatin. Cook on low heat, stirring constantly, until sugar and gelatin are completely dissolved. Slowly stir into cantalope mixture, add vanilla. Pour into chilled crust, refrigerate until completely set. Top with whipped cream and serve.

Depending on the size of your canteloupe, you might have extra filling. Don’t overfill your crust (like I did!!!). Save the extra, pour in bowls and enjoy as a pudding!