Chiffon Mincemeat Pie

December 3, 2020  Online Recipe Guide Avatar
1 (9-inch) pie shell, baked and chilled
1 1/2 cups mincemeat
1 envelope Knox gelatin
2 egg whites
1 pint whipping cream, whipped
2/3 cup cold water
1/2 cup granulated sugar, divided
1 pinch salt 

Combine cold water and gelatin in a saucepan and dissolve over low heat. Add mincemeat, 1/4 cup sugar and salt and mix well making sure that mincemeat has softened and has no lumps. Chill mixture, stirring occasionally until partially set. Meanwhile, beat egg whites to soft peaks then gradually add the remaining 1/4 cup of sugar beating until stiff. Whip cream with sugar to taste. Fold the egg whites and half of the whipped cream into the mincemeat mixture. Chill mixture for at least 2 hours. Fill pie shell with the mixture and chill until firm (3 to 5 hours). Cut to desired number of pieces, top with remaining whipped cream and serve.


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