This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Cantaloupe Pie

Besides being a delicious dessert, cantaloupe pie is an excellent conversation piece. Let the diners guess what kind of pie it is. All kinds of answers except cantaloupe!

1 medium cantaloupe
3/4 cup sugar (1/2 cup if cantaloupe is extra sweet)
8 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter OR margarine
1 baked pie shell
3 egg whites
6 tablespoons sugar

Select a cantaloupe of good quality. Cut ripe cantaloupe in half, remove seeds, scoop out pulp with a spoon into a saucepan and place over medium heat until it comes to a gentle boil. As it heats, mash pulp with a potato masher or liquefy pulp in blender before heating. Mix sugar, flour and salt well, then add to heated cantaloupe and stir until thickened. Do not cook cantaloupe pulp too long before adding flour and sugar. Beat egg yolks and add 2 tablespoons water. Add beaten yolks to cantaloupe mixture and cook until thick and creamy. Remove from heat and add butter. Pour mixture into baked pie shell. Beat 3 egg whites and 6 tablespoons sugar to make meringue. Top pie with meringue and bake in 425 to 450°F oven until delicately browned. May be served warm or cold.