Cool & Creamy No-Bake Cantaloupe Cream Pie
A refreshing and creamy no-bake pie incorporating sweet cantaloupe, perfect for summer gatherings.
Ingredients
Main Ingredients
- 1 large ripe cantaloupe Ensure it's sweet and juicy for the best flavor.
- 1 cup heavy cream For a creamy filling.
- 8 ounces cream cheese Softened for better mixing.
- 1/2 cup powdered sugar To sweeten the filling.
- 1 teaspoon vanilla extract For added flavor.
- 1 pre-made graham cracker crust Saves time and effort.
Optional Toppings
- whipped cream For added decadence.
- additional cantaloupe slices For garnishing.
Instructions
Preparation
- Cut the cantaloupe in half and scoop out the seeds. Use a melon baller or spoon to scoop out the flesh and add it to your mixing bowl, reserving a few pieces for garnishing later.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, mixing well. Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture.
- Mix the scooped cantaloupe flesh into the creamy filling until evenly distributed.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set.
- Once set, cut slices of pie and top with additional whipped cream or cantaloupe pieces if desired. Enjoy!
Notes
Use ripe cantaloupe for best flavor. Don’t over-whip the cream to avoid a grainy texture. Chill for at least 2 hours for the best results. Experiment with toppings for creativity.