Cantaloupe Meringue Pie

1 medium cantaloupes, peeled, seeded and cut up
1 cup sugar
3 Tablespoons cornstarch
3 egg yolks
4 Tablespoons butter or margarine, melted
1 teaspoon vanilla
Dash of salt
1 large (10-inch) graham cracker pie shell

For meringue:
3 egg whites
¼ cup sugar
¼ teaspoon Cream of Tartar
½ teaspoon vanilla

In a blender or food processor, process cantaloupe pieces until smooth (you will need 2 to 2 ½ cups of puree melon)  Pour cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine.  Mix with an electric mixer until well blended.  Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45-60 minutes or until knife inserted in center comes out clean. 

Meringue: Beat egg whites until soft peaks begin to form; gradually add Cream of Tartar, sugar then vanilla.  Beat till stiff peaks form.

Top pie with an even layer of meringue; bake for another 15 minutes.

Note:  The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350 degrees.  Pie can also be served with Whipped topping instead of the meringue.