Melon Patch Pie
A refreshing and unique pie that combines the tropical flavors of cantaloupe and coconut with the comforting warmth of ginger. The creamy texture of the yogurt and the fluffiness of the whipped topping make each bite a melt-in-the-mouth experience. The crust, made from vanilla wafers and infused with melted marshmallows, provides a sweet and crunchy contrast. A perfect dessert to impress guests on a summer evening.
Ingredients
- 1 c. Vanilla Wafer crumbs (approx 24 wafers)
- 1 c. Miniature Marshmallows
- 1 c. Flaked Cocoanut
- 2 T. Butter or Margarine
- 1/4 tsp. M-K Ground Ginger
- 1 1/4 c. Cantaloupe, diced
- 1 env. Unflavored Gelatin
- 1/4 c. Boiling Water
- 3 T. Sugar
- 2 tsp. M-K Pure Vanilla Extract
- 1/8 tsp. Salt
- 4 oz. Plain Yogurt
- 1 env. Whipped Dessert Topping Mix
Crust Directions
- In a double-boiler, melt the butter.
- Add and melt the marshmallows.
- Remove from heat, and mix in the vanilla wafer crumbs, M-K Ground Ginger, and cocoanut.
- Press the mixture firmly into a greased 9-inch pie pan using greased fingers.
- Place in the refrigerator to chill.
Filling Directions
- Soften the gelatin in boiling water.
- In a blender or food processor, puree the cantaloupe with the softened gelatin.
- To the cantaloupe puree, add sugar, salt, M-K Pure Vanilla Extract, and yogurt. Whip on low until fully combined.
- Transfer the mixture to the refrigerator to thicken.
- Prepare the whipped topping mix as per the instructions on the envelope, making sure to reserve one cup for decoration.
- Once the cantaloupe mixture has thickened, fold in one cup of the whipped topping.
- Pour the combined mixture into the chilled pie crust.
- Garnish the top of the pie with the reserved whipped topping by dropping teaspoonfuls around the edge.
- For an extra touch of flavor, sprinkle a hint of M-K Ground Nutmeg on top.
- Place the pie back in the refrigerator and let it chill until set and ready to serve.
