Mincemeat Chiffon Pie

Mincemeat Chiffon Pie

Mincemeat Chiffon Pie is a light, elegant no-bake vintage dessert. It combines prepared mincemeat with a fluffy gelatin and whipped cream filling — perfect for holiday gatherings.

🥧 Festive Mincemeat Chiffon Pie

A light, elegant twist on a holiday classic. This airy chiffon pie blends rich, spiced mincemeat with a splash of rum for a sophisticated dessert.

❄️ Chill Time: Several hours or overnight

Ingredients

  • 1 envelope unflavored gelatin
  • ½ cup water (or omit and use ¾ cup rum total)
  • ¼ cup rum
  • 1 ½ cups prepared mincemeat
  • 3 egg whites
  • ⅓ cup sugar
  • ⅛ tsp salt
  • 1 cup heavy cream, whipped
  • 1 baked 9-inch pie shell
  • Maraschino cherries (for garnish)

Preparation Instructions

  1. Dissolve: Sprinkle gelatin over water (or rum, if using the alternative method) and let soften. Heat gently, stirring constantly until dissolved. Remove from heat.
  2. Chill: Stir rum and mincemeat into the gelatin. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.
  3. Whip: Beat egg whites until stiff; gradually beat in sugar and salt.
  4. Assemble: Fold the gelatin mixture into the egg whites, then fold in the whipped cream.
  5. Set: Pour into the baked shell, garnish with cherries, and chill until firm.

FAQ

Is this mincemeat pie baked?

No. Only the pie shell is baked. The filling is a no-bake chiffon style.

Does mincemeat contain meat?

Modern prepared mincemeat is usually fruit-based with spices. Traditional older recipes sometimes included meat.

Can I omit the rum?

Yes. Replace the rum with water or fruit juice if preferred.

How long should it chill?

Chill several hours or overnight until fully set.

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