To make the pastry:

Cup of Yum
1. Sift the flour and cut the butter in small cubes, then rub it in with your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk, sugar and salt, then gradually add the water and mix until you get a firm dough.
3. Knead the dough into a ball, then wrap it in cling film and refrigerate for at least 30 minutes.
4. Return the dough to the work surface and use a rolling pin to roll out the pastry and place it on a pie dish.
5. Place a baking sheet on top of the pastry and fill with ceramic baking beans or just dry pulses.
6. Bake for 20 minutes at 180 degrees Celsius (350 degrees Fahrenheit) then remove the ceramic beans and bake for a further 10 minutes. Remove from the oven and leave it to cool down.

To make the cantaloupe cream:

1. Peel, de-seed and cut the cantaloupe melon into small cubes.
2. Blitz into a food processor or blender until you get a smooth puree.
3. Add the puree to a pan and bring to a simmer over a low to medium heat.
4. Next, the sugar goes in.
5. In a bowl, add the corn flour and dissolve it into the water and lime juice.
6. Pour the corn flour mixture over the puree and mix well.
7. In another bowl, slightly beat the egg yolks, then add 1 tablespoon of the melon mixture and stir.
8. Add the egg mixture to the pan and whisk until the puree thickens into a sauce.
9. Remove from the heat, and add the butter, stirring well until it is combined.
10. Pour the melon cream into the pastry form and leave to cool.
11. Once the pie is cool, beat the whipping cream and icing sugar together until it forms stiff peaks. A hand mixer is just brilliant!
12. Decorate the pie with whipping cream using a piping bag. Feel free to decorate it the way you like it.
13. Refrigerate the pie for at least 6 hours before serving.