Mincemeat Pie Recipe
Mincemeat Chiffon Pie — A light, no-bake vintage dessert made with prepared mincemeat, whipped cream, and gelatin. Traditionally enjoyed around the holidays, this version sets into a fluffy chiffon-style filling.
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 to soften.
- Place over low heat, stirring constantly until gelatin dissolves.
- Remove from heat and stir in rum and mincemeat.
- Chill, stirring occasionally, until mixture mounds when dropped from a 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 before serving.
Serves: 6–8
Note: If desired, water may be omitted and rum increased to 3/4 cup. Sprinkle gelatin directly over rum and proceed as usual.
FAQ
Is this mincemeat pie baked?
No. This is a chiffon-style pie with a no-bake filling. Only the pie shell is baked.
Does mincemeat contain meat?
Modern prepared mincemeat usually contains fruit and spices. Older versions sometimes included meat.
Can I omit the rum?
Yes. Replace rum with water or juice if preferred.
How long should it chill?
Chill several hours or overnight until fully set.