Posted by: Erica Retrochef | December 14, 2015

Mincemeat Chiffon Pie

We like mincemeat. I personally don’t go in for the traditional British mince (finding bits of meat in a fruit pie bothers me, although Buzz thinks it’s fun), but it’s not hard to find vegetarian, fruit-only options around.

So this week we’re putting mincemeat back in a pie, but a very fluffy pie — a mincemeat chiffon pie, in fact.

recipe

1 envelope Knox Unflavored Gelatine
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 9-inch baked pie shell
Maraschino cherries

Sprinkle gelatine on water to soften. Place over low heat, stirring constantly until gelatine is dissolved. Remove from heat and stir in rum and mincemeat. Chill in refrigerator or in bowl of ice and water, stirring occasionally, until the mixture mounds when dropped from spoon. Beat egg whites until stiff. Beat in sugar and salt. Fold gelatine mixture into stiffly beaten egg whites. Fold in whipped cream. Turn into a baked pie shell. Garnish with Maraschino cherries, and chill until firm.

This is a page from Knox On-Screen Recipes, a cookbook I’m actually quite curious about — is it just pretending to have screenshots of steps of a recipe, or actually from a gelatin cookery show?

ingredients

Pie crust. Cream. Rum. Mincemeat. Yum.

gelatin

But there’s also gelatin, and starting off, we have to soften the gelatin.

booze-mincemeat

The more fun part is mixing rum into mincemeat, and then that into the now-soft gelatin. It smells amazing. Fruity, sweet, and of course boozy.

whipped-cream

Oh, not rich enough for you yet? How about adding in some whipped cream?

folding

At this point we (of course) tasted the goo that we’d compiled, and it was amazing.

It’s hard to chill something until firm when you want to just sticking a spoon in it. For quality control. Really.

serving

Careful with the maraschino cherries: if they’re too juicy, they’ll bleed into the coating. (Oops.)

This is a great re-think of a traditional holiday dessert. Creamy, fruity, boozy, fluffy — it’s an excellent dessert pie, and one of our new favorite ways to enjoy mincemeat flavor. It disappeared from plates quickly, and I’m still drooling a bit just thinking about it… in fact, I’m off to go make some more, I think!

Recipe comes from Shelf Life Taste Test on Flickr, a photostream you really should look at if you’re a fan of these old recipes like I am.


Responses

  1. I vaguely recall James Lileks showing bits of that on-screen recipes book, but I can’t remember what if anything he’d found out about whether there was an actual show. Perhaps I’m imagining it all.

    I didn’t expect anything gelatin-based to turn out so well, but in fact I do remember a sort of low-sugar grasshopper pie recipe my Mom would occasionally prepare when I was a boy… it was actually rather good.

  2. Heh. Quality control is VITAL in this type of thing. I always have trouble with both fruitcake and mincemeat tasting before they’re “ready.” The gelatin isn’t something I’d expect, but hey, if it works!


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