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.
Mincemeat Chiffon Pie
Ingredients
- 1 envelope 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 heavy cream, whipped
- 1 baked 9-inch pie shell
- Maraschino cherries (for garnish)
Instructions
- Sprinkle gelatin over water and let soften.
- Place over low heat, stirring constantly until gelatin dissolves.
- Remove from heat and stir in rum and mincemeat. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.
- Beat egg whites until stiff. Gradually beat in sugar and salt.
- Fold the gelatin mixture into the beaten egg whites.
- Fold in the whipped cream.
- Pour into the baked pie shell. Garnish with maraschino cherries.
- Chill several hours or overnight until firm.
Note: If desired, omit the water and increase rum to 3/4 cup. Sprinkle gelatin directly over the rum and proceed as usual.
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.