Cantaloupe Meringue Pie

Ingredients

• 1 unbaked pie shell
• 4 eggs separated
• 12 tsp cream of tartar
• 12 c sugar
• 2 c pureed cantaloupe
• 1 c sugar
• 14 c cornstarch
• 12 c milk
• 34 c evaporated milk
• 14 c butter or margarine
• 18 tsp salt
• 2 tsp vanilla

Directions

1. Bake pastry shell 9 to 11 minutes
2. Let cool
3. Beat 4 egg whites at room temperature and cream of tartar at high speed on mixer for 1 minute
4. Gradually add 12 cup sugar 1 tablespoon at a time beating until stiff peaks form 2 to 4 minutes
5. Combine egg yolks cantaloupe and next 6 ingredients in a heavy saucepan stir well
6. Cook over medium heat stirring constantly until thick and bubbly
7. Remove from heat stir in vanilla
8. Pour mixture into prepared pie shell
9. Spread meringue over hot filling sealing to edge of pastry
10. Bake at 400 for 8 minutes until browned
11. Let cool