Recipe: Three Versions of Mincemeat Chiffon Pie, and questions about the pumpkin pie

MINCEMEAT CHIFFON PIE
Makes 1 (9-inch) pie, 8 servings

FOR THE CRUST:
1 1/3 cups graham cracker crumbs
2 tbsp. sugar
1/4 cup butter, melted
FOR THE PIE FILLING:
1/2 cup sugar, divided use
1 pkg. unflavored gelatin
1/8 teaspoon salt
2 egg yolks
1 cup milk
2 egg whites (pasteurized)
1 cup whipped topping (Cool Whip)
1 cup mincemeat
1 tbsp. grated orange peel

In a medium bowl mix together graham cracker crumbs, 2 tablespoons sugar and melted butter. Press over the bottom and sides of a buttered 9-inch pie plate.

Bake at 350 degrees F for 5 minutes; cool.

In a saucepan, combine 1/4 cup sugar, (dry) unflavored gelatin, and salt. Beat together 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 well.

In a bowl with an electric mixer on medium speed, beat 2 egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and beat until stiff peaks form. Fold into the gelatin mixture. Fold whipped topping into the gelatin mixture with mincemeat, and grated orange peel. Spoon into the crust and chill until set (overnight is best).

---

CHIFFON MINCE MEAT PIE
Source: Chef de Cuisine
Makes 1 (9-inch) pie

1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites (pasteurized)
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy (whipping) cream, whipped (or Cool Whip)
1/4 cup chopped candied cherries
1 baked (9-inch) pie crust
2 cups Brandy Sauce (for serving, recipe follows)

In a medium saucepan, combine mincemeat, lemon juice, Brandy and (dry) gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.

In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.

Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.

Whip cream until firm, or use Cool Whip. Fold into egg white mixture together with candied cherries. Top pie with cream mixture. Brown in hot oven.

Serve chilled with brandy sauce.

BRANDY SAUCE
Serves 8 to 10

1/2 cup butter
1 cup sugar
1 egg, pasteurized
1/4 cup brandy

Melt the butter and sugar together in the top of a double boiler. When melted, cook for an additional minute. Cool slightly.

Beat the egg in a small bowl, then whisk it into the melted butter. Whisk in brandy. Either serve immediately or keep warm over hot water.

---

MINCEMEAT CHIFFON PIE
Makes 1 (9-inch) pie

1 envelope Knox unflavored gelatin
1/2 cup water
1/4 cup rum
1 1/2 cups prepared mincemeat
3 egg whites (pasteurized)
1/3 cup sugar
1/8 tsp. salt
1 cup heavy (whipping) cream, whipped or whipped topping
1 (9-inch) baked pie shell
Maraschino cherries

Sprinkle gelatin on 1/2 cup water to soften. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in rum and mincemeat. Chill in refrigerator or in bowl of ice water, stirring occasionally, until the mixture mounds when dropped from spoon.

Beat egg whites until stiff. Beat in sugar and salt. Fold gelatin mixture into stiffly beaten egg whites. Fold in whipped cream or whipped topping. Turn into a baked pie shell. Garnish with maraschino cherries and chill until firm.

---

As for the pumpkin pie, can you remember any other details? There are endless versions of no-bake/refrigerator/ice-box/easy pumpkin pies with whipped topping as an ingredient. Do you remember the type of crust? If the pie used pumpkin pie filling or plain canned pumpkin? Were cream cheese, sour cream, softened ice cream, canned frosting or pudding mix ingredients?