Mince Chiffon Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
22 gingersnaps, rolled into fine crumbs
1/4 cp sugar
3 tbsp butter or margerine
1 - Blend crumbs, sugar, and butter or margerine smoothly together.
2 - Pour mixture into 9-inch pie plate.
3 - Spread in boittom and press firmly into even layer against sides.
4 - Use 8-inch pie plate in the larger plate to get smooth, firm pressure.
5 - Smooth edge of crust all aroiund.
1 (9 oz.) box condensed mincemeat
2 envelopes unflavored gelatin
1/2 cp cold water
1/2 cp heavy cream, whipped
3 egg whites
6 tbsp sugar
extra cream and crumbs
1 - Prepare mincemeat according to directions on package.
2 - Soak gelatin in water in a cup about 5 minutes.
3 - Set cup in hot water and heat until gelatin dissolves.
4 - Blend into mincemeat.
5 - Chill until partially set.
6 - Fold in whipped cream.
7 - Beat egg whites until they stand in sof peaks.
8 - Add sugar gradually, beating until mixture stands in stiff points when beater is removed.
9 - Fold mincemeat into meringue.
10 - Spoon into pie shell.
11 - Chill in refrigerator. 12 - To serve, garnish with additional whipped cream mixed with a few gingersnap crumbs.
Makes 6 servings
Much too rich to serve after the traditional Thanksgiving or Christmas
dinner. Better to serve it as a specialty with coffee, some night
when friends come in to sing carols or to listen to records or watch