Begin by cutting your cantaloupe in half and removing all the seeds. Scoop out the flesh and place it in a blender or food processor. Puree the cantaloupe until smooth.

In a medium-sized bowl, combine the pureed cantaloupe, sugar, lemon juice, and milk. Stir until the sugar is completely dissolved.

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Allow it to sit for a few minutes until it blooms. Then, heat it in the microwave for about 10 seconds, or until the gelatin has completely dissolved.

Pour the dissolved gelatin into your cantaloupe mixture, whisking continuously to incorporate it evenly.

Pour the filling into the pre-made graham cracker crust. Place the pie in the refrigerator to set for at least 4 hours, or until it has firmed up.

Once set, slice up the pie and top each piece with a generous dollop of whipped cream. Enjoy your refreshing dessert!