Ingredients
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 pastry shell
Method
Sprinkle unflavored gelatine over 1/2 cup water in a saucepan. Place over low heat; stir constantly until gelatine is dissolved. Remove from heat. Stir in rum and mincemeat. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add sugar and salt and beat until very stiff. Fold in gelatine mixture. Fold in whipped cream. Turn into pastry shell; chill until firm. If desired, garnish with additional whipped cream; sprinkle with nutmeg.
Yield: One 9-inch pie.
