Seafoam Cantaloupe Pie

This is from the 1966 Better Homes and Gardens Pies and Cakes cookbook. Yes, those are Cantaloupe balls. Here's the fabulous caption:

'Cloud-light lime filling and cantaloupe balls make this Seafoam Cantaloupe Pie as cool a summer dessert as you can find. Make it your standby for summer entertaining.'

Oh boy. How would you even cut through the cantaloupe balls? Electric knife? That's actually suggested to cut cakes in many of the vintage cookbooks.

Seafoam Cantaloupe Pie
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup sugar
1/4 tsp. salt
4 slightly beaten egg yolks
1/2 cup lime juice
1/4 cup water
1 tsp. grated lime peel
Few drops green food coloring
4 egg whites
1/2 cup sugar
1/2 cup whipping cream, whipped
1 1/2 cups cantaloupe balls
1 baked 9-inch pastry shell

Combine gelatin, 1/2 cup sugar, and salt.  Stir together egg yolks, lime juice, and water; add to gelatin mixture.  Cook and stir over medium heat just till mixture comes to a boil.  Remove from heat; add lime peel and food coloring.  Chill, stirring occasionally, till mixture mounds.

Beat egg whites to soft peaks; gradually add 1/2 cup sugar; beat to stiff peaks.  Fold in gelatin mixture.  Fold in whipped cream and cantaloupe.  Pile into cooled pastry shell.  Chill till firm.  Top with a wreath of additional whipped cream and toasted coconut.

Wow. Fold in cantaloupe balls? This may be tasty, but why now just have a lime pie and garnish with small cantaloupe balls on top?

Yep, I'm still researching pies. I have another great guest tomorrow then get ready for more. Or perhaps I'll scare all of you with some Vintage Picnic suggestions. I've seen everything from a full cooked turkey to dyed pink eggs for picnic fare in my collection...