Strawberry Cantaloupe Pie

I got this from the Farm Journal's Complete Pie Cookbook

• Ready In: 50 mins
• Yields: 1 pie

Ingredients

• 1  9-inch baked pie crust
• 1 (3 ounce) package cream cheese
• 1  tablespoon milk
• 1  cup  ripe strawberry
• 1⁄2 cup water
• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 1  tablespoon butter
• 1  teaspoon  grated lemon, rind of
•  red food coloring
• 3  cups  fresh cantaloupe balls

Directions

1. Combine cream cheese and milk and spread over the bottom of the pre-baked pie shell.
2. Crush strawberries slightly and combine with water; simmer for 5 minutes then press throgh a sieve.
3. Discard the seeds.
4. Blend sugar, cornstarch, and salt, then stir into strawberry mixture.
5. Cook over a medium heat, stirring constantly until the mixture comes to boil.
6. Continue stirring over low heat for 2 minutes.
7. The mix will be thick and translucent.
8. Remove from heat and stir in butter and lemon peel.
9. Add a few drops red food coloring, mix inches.
10. Cool until lukewarm.
11. Place cantaloupe balls in pie shell on top of cream cheese mix.
12. Spoon strawberry glaze over them.
13. Let glaze set before serving.