Cantaloupe Cream Pie

1 c Sugar

2 tb Flour, all-purpose

3 Egg; beaten

1 c Cantaloupe; pureed

1 ts Vanilla extract

2 tb Butter (or marg.)

1 Pastry shell; 8", baked

1 c Whipping cream; whipped

Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens. Remove from heat, and stir in vanilla and butter. Cool. Pour filling into pastry shell; spread evenly with whipped cream. Chill. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.