Mincemeat Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/2 c. water
1/4 c. rum
1 1/2 c. prepared mincemeat
3 egg whites
1/3 c. sugar
1/8 tsp. salt
1 c. heavy cream, whipped
1 (9-inch) baked pie shell

Preparation

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 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 baked pie shell. Chill until firm.