Mincemeat Chiffon Pie
|Gelatine||1 Tablespoon (1 envelope)|
|Water||1⁄3 Cup (5.33 tbs)|
|Rum/Apple juice||1⁄4 Cup (4 tbs)|
|Mincemeat||1 1⁄2 Cup (24 tbs) (Green Tomato)|
|35% whipping cream||1 Cup (16 tbs)|
|Baked 10 inch pie shell||1|
In a saucepan, sprinkle gelatin in water and allow gelatin to soften.
Place over low heat and cook until gelatin is dissolved.
In a large mixing bowl, combine rum and Green Tomato Mincemeat.
Place bowl in refrigerator and chill for about 25 minutes, or until mixture forms mounds when dropped from a spoon.
In a separate bowl, beat egg whites until stiff.
Slowly beat in honey and salt.
Fold into chilled mincemeat mixture.
Whip cream and fold into mincemeat.
Pour mincemeat into baked pie shell.
Chill until firm, about 3 hours