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Cantaloupe Custard Pie

1 (9 inch) pie crust, baked

1 cantaloupe
1/2 cup white sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tbsp water
1 tbsp butter
1/4 tsp butter flavored extract

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar

Peel then cut cantaloupe in sections, remove and discard
seeds, and dice into small chunks into a saucepan. Place
over medium heat until it comes to a gentle boil. Mash the
cantaloupe as it heats. This should make about 2 cups of
pulp.

Combine 1/2 cup sugar, flour, and salt. Add to heated
cantaloupe and cook, stirring, until thick. The amount of
flour seems large, but it takes considerable thickening to
obtain the correct consistency.

In a large bowl, beat egg yolks; add water to yolks. Add a
little of the cantaloupe mixture to egg yolks in order to
heat yolks gradually. Stir egg yolks mixture into cantaloupe
mixture. Continue cooking, stirring, until thick and creamy.
Remove from heat.

Add butter or margarine and flavoring to the cantaloupe
mixture, then pour into baked pie shell.

Beat egg whites and cream of tartar together until frothy.
Continue beating, adding the 6 tablespoons sugar gradually;
beat until thick peaks form. Top the pie with this meringue.

Bake at 400F until top is lightly browned. (The crust and
filling are done, so you are just cooking the meringue.)

(as a final note, some people can and will try to eat the
entire pie themselves.)