Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture boils and thickens. Remove from heat, and stir in vanilla and butter. Cool. Pour filling into pastry shell; spread evenly with whipped cream. Chill. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.