Cantaloupe Meringue Pie - shell

Method

• Bake pastry shell 9 to 11 minutes.
• Let cool.
• Beat 4 egg whites, at room temperature, and cream of tartar at high speed on mixer for 1 minute.
• Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 2 to 4 minutes.
• Combine egg yolks, cantaloupe and next 6 ingredients in a heavy saucepan; stir well.
• Cook over medium heat, stirring constantly, until thick and bubbly.
• Remove from heat; stir in vanilla.
• Pour mixture into prepared pie shell.
• Spread meringue over hot filling, sealing to edge of pastry.
• Bake at 400° for 8 minutes, until browned.
• Let cool.