Mincemeat Chiffon Pie

1. 1

   Sprinkle gelatine on water to soften.

2. 2

   Place over low heat, stirring constantly, until gelatine is dissolved.

3. 3

   Remove from heat and stir in rum and mincemeat.

4. 4

   Chill in refrigerator or in bowl of ice water, stirring occasionally, until the mixture mounds when dropped from spoon.

5. 5

   Beat egg whites until stiff; beat in sugar and salt.

6. 6

   Fold gelatine mixture into stiffly beaten egg whites.

7. 7

   Fold in whipped cream.

8. 8

   Turn into baked pie shell. Chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.