Mincemeat Pie Recipe

Mincemeat Chiffon Pie Recipe

Nestled in this cookbook is a charming recipe for Mincemeat Chiffon Pie, a light and festive dessert that blends traditional flavors with a airy texture. This recipe transforms the classic mincemeat pie—historically rooted in Middle Eastern cuisine from the 12th century, where spices and fruits were combined with meats for preservation—into a modern, no-bake chiffon variation. Over time, mincemeat evolved in Europe, especially in Britain, to focus more on fruits, suet, and spices, often enjoyed during holidays like Christmas.

The recipe calls for simple ingredients: 1 envelope of unflavored gelatin, 1/2 cup water, 1/4 cup rum, 1 1/2 cups prepared mincemeat, 3 egg whites, 1/3 cup sugar, 1/8 teaspoon salt, 1 cup whipped heavy cream, a 9-inch baked pie shell, and maraschino cherries for garnish. It starts by preheating the oven to 400 degrees (though the pie itself chills rather than bakes further). The process involves softening gelatin in water, dissolving it over low heat, then mixing in rum and mincemeat. After chilling until it mounds, you beat egg whites stiff with sugar and salt, fold in the gelatin mixture and whipped cream, pour into the shell, garnish, and chill until firm. It serves 6 to 8 people.

A fun variation skips the water and boosts the rum to 3/4 cup, sprinkling gelatin directly on the rum for a boozier twist. This easy-to-follow recipe is perfect for holiday gatherings, offering a refreshing take on a time-honored treat that’s both elegant and indulgent.

Mincemeat Chiffon Pie

Instructions for Mincemeat Chiffon Pie Recipe

   Sprinkle gelatin on water to soften. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in rum and mincemeat. Chill, stirring occasionally until the mixture mounds when dropped from spoon. Beat egg whites until stiff, beat in sugar and salt. Fold gelatin mixture into egg whites. Fold in whipped cream. Pour into baked pie shell. Garnish with maraschino cherries. Chill until firm. Serves 6 to 8. If desired, water may be omitted and rum increased to 3/4 cup. If so, sprinkle the gelatin on the rum and proceed as usual.