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Print this Recipe    Mincemeat Chiffon

Mincemeat Chiffon Pie
Serves 8

1 1/3 cup graham cracker crumbs
2 tbl. sugar
1/4 cup butter
1/2 cup sugar, divided
1 pkg. unflavored gelatin
1/8 tsp. salt
2 egg yolks
1 cup milk
2 egg whites
1 cup cream
1 cup mincemeat
1 tbl. orange peel

In a medium bowl mix together graham cracker crumbs, 2 tablespoon
sugar and melted butter. Press over the bottom and sides of a
buttered 9-inch pie plate. Bake at 350 degrees for 5 minutes; cool.

In a saucepan, combine 1/4 cup sugar, unflavored gelatin, and salt.
In a bowl beat 2 egg yolks with milk. Stir egg mixture into the
gelatin mixture. Let stand until the gelatin is softened. Cook
over low heat until the gelatin is dissolved, stirring constantly.
Chill.

In a bowl with an electric mixer on medium speed, beat 2 egg whites
until soft peaks form. Slowly add 1/4 cup sugar and beat until
stiff peaks form. Fold into the gelatin mixture.

Whip cream until stiff and fold into the gelatin mixture with
mincemeat, and grated orange peel. Spoon into the crust and chill
until served.

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