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Cantaloupe Cream Pie

1 c Sugar
2 tb Flour, all-purpose
3 Egg; beaten
1 c Cantaloupe; pureed
1 t 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.

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