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Mincemeat Chiffon Pie

Country.Chef's picture
  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)
  Egg whites 3
  Honey 2 Tablespoon
  Salt 1 Pinch
  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.
Add gelatin.
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

Recipe Summary

Difficulty Level: 
Pie, Mincemeat

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3076 Calories from Fat 1797

% Daily Value*

Total Fat 200 g307.1%

Saturated Fat 94.2 g471.1%

Trans Fat 0 g

Cholesterol 461.6 mg153.9%

Sodium 1698.5 mg70.8%

Total Carbohydrates 144 g47.9%

Dietary Fiber 2.9 g11.6%

Sugars 25.3 g

Protein 123 g245.2%

Vitamin A Vitamin C 0.25%

Calcium 4.1% Iron 15.3%

*Based on a 2000 Calorie diet

Mincemeat Chiffon Pie Recipe