Description
This No-Bake Cantaloupe Cream Pie offers a cool, creamy, and refreshing summer dessert experience. It features a velvety cantaloupe filling in a crisp graham cracker crust, topped with whipped cream and melon balls. It’s a light, luscious, and sweet treat perfect for cantaloupe lovers.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp melted butter
- For the Filling:
- 1 ½ cups cantaloupe purée (from about ½ ripe cantaloupe)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup cold heavy cream
- 1 packet (2 ¼ tsp) unflavored gelatin
- 2 tbsp cold water
- For the Topping:
- Whipped cream
- Cantaloupe balls
- Honey drizzle (optional)
- Fresh mint for garnish
Instructions
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press into a 9-inch pie plate, going up the sides. Chill in the fridge while you prepare the filling.
- Prepare the Gelatin: In a small bowl, sprinkle gelatin over 2 tbsp cold water and let it bloom for 5 minutes. Microwave for 10–15 seconds until fully dissolved. Set aside to cool slightly.
- Blend the Cantaloupe Purée: Purée fresh cantaloupe in a food processor or blender until very smooth. Measure out 1 ½ cups.
- Make the Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add lemon juice, vanilla, and cantaloupe purée. Mix to combine. Slowly stir in the cooled gelatin.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cantaloupe mixture with a rubber spatula until fully incorporated.
- Assemble and Chill: Pour the filling into the prepared crust. Smooth the top and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Decorate and Serve: Top with whipped cream, melon balls, and a drizzle of honey just before serving. Garnish with mint for an extra pop of color and freshness.
Notes
- Use very ripe cantaloupe for the best flavor and sweetness.
- Chill your mixing bowl before whipping the cream for maximum volume.
- This pie is best made a day ahead to ensure a perfect set.
- Consider adding a pinch of cinnamon or cardamom to the crust for extra depth.
- Swap cantaloupe for honeydew or watermelon for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
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