This no-bake pie is a revelation in many ways, but especially because it introduced me to the cantaloupe and mint flavor combination. Amazing – I admit I was a bit skeptical when I came across this recipe from 10th Kitchen, but I had a cantaloupe that was in need of eating so I took a chance and it paid off royally! My husband also gave it a big thumbs up, despite initial misgivings (what the cats think about it is anyone’s guess).
The pie is easy to make, but takes some time because the filling needs to set in the refrigerator for at least four hours. The end result is a cool, refreshing addition to any summer gathering or weekend dinner at home. I was planning to bring the leftovers in to work tomorrow, but I think we may just polish it off at home this week instead!
- 2 1/2 cups granola (I went with Kashi Go Lean)
- 1/3 cup butter, melted
- 2 tablespoons brown sugar
- 1/2 medium to large cantaloupe – 1/4 (about 1 cup) pureed and 1/4 thinly sliced
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 1/4 cups plain Greek yogurt
- 1/2 cup milk
- 1/4 cup honey
- 2 tablespoons granulated sugar
- 1 tablespoon fresh mint, minced, plus additional mint sprigs for garnish
- Combine the granola, melted butter, and brown sugar in a blender or food processor and pulse until mixture begins to come together. Press the mixture into the bottom and sides of a pie/tart pan with a removable bottom. Chill in refrigerator while you make everything else.
- Peel and remove seeds from the cantaloupe and puree one quarter (you should have about 1 cup of melon puree) and thinly slice another quarter.
- Sprinkle the gelatin over water in a microwavable dish and let stand several minutes until soft. Microwave for 10-20 seconds and stir until dissolved. In a large bowl, whisk together the yogurt, milk, honey, and cantaloupe puree, followed by the gelatin.
- Arrange melon in the tart shell and pour mixture into prepared crust. Chill for at least 4 hours.
4. Just before serving, rub the minced mint into the granulated sugar until incorporated and fragrant. Sprinkle the pie with mint sugar (you may not need all of it, but I used every last bit). Decorate the tart with additional mint sprigs as garnish and serve immediately.
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