1 c  Sugar

      2 tb Flour, all-purpose

      3    Egg; beaten

      1 c  Cantaloupe; pureed

      1 ts 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.
  SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
  Coleman.