Description
A light and refreshing no-bake pie made with ripe cantaloupe, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp melted butter
- 1 ½ cups cantaloupe purée (about ½ ripe cantaloupe)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 1 packet (2 ¼ tsp) unflavored gelatin
- 2 tbsp cold water
- Whipped cream (for topping)
- Fresh cantaloupe balls (for garnish)
- Honey (for drizzling)
- Fresh mint leaves (for garnish)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into a 9-inch pie dish and chill in the fridge.
- Sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Microwave for 10-15 seconds to dissolve, then set aside to cool slightly.
- Puree cantaloupe in a blender until smooth; measure out 1 ½ cups.
- In a large bowl, beat cream cheese and sugar until smooth. Add lemon juice, vanilla, and cantaloupe purée; mix until fully combined. Stir in the cooled gelatin.
- In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cantaloupe mixture.
- Pour filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream, melon balls, honey, and mint.
Notes
For best texture, serve within 48 hours of making. Store garnishes separately.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cantaloupe pie, no bake pie, summer dessert, fruit pie, refreshing dessert