Cantaloupe Pie for 10 Servings

Instructions:

1. Mix flour, sugar, and salt. Cut in chilled butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Add ice water one teaspoon at a time until the dough just holds together.
3. Roll the dough to fit a 9-inch pie tin. Line with parchment and fill with weights. Bake at 350°F (175°C) for 20 minutes. Remove weights and bake for another 5-10 minutes until the crust is mahogany-colored. Cool completely.
4. Blend cantaloupe cubes until completely smooth.
5. Beat softened cream cheese until fluffy. Gradually beat in the sweetened condensed milk and lemon juice.
6. Stir in the cantaloupe puree and vanilla extract until the color is a uniform pale orange.
7. In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the custard. Stir in the bloomed gelatin (melted for 10 seconds in the microwave).
8. Pour the Cantaloupe Cream Pie filling into the cooled crust, smoothing the top with a spatula.
9. Refrigerate for at least 4 hours (ideally overnight) to ensure the custard is firm enough for clean slicing.