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Mincemeat Custard Pie

Author/Submitted by:
Servings: 1
Categories: Custard-Pie / Desserts / Pies & Pastries / Puddings

1  c  moist mincemeat
1    unbaked 9-inch pie shell
1  pk  jell-o golden egg, (4.1/2 oz)
    custard mix
1  envelope  unflavored gelatin
2  c  milk
2  tb  rum (optional)
1 1/2  c  thawed cool whip

Spread mincemeat on bottom of pie shell. Bake at 425^F until crust is golden - about 15 minutes. Cool thoroughly. Meanwhile combine custard mix and gelatin in a saucepan. Blend in milk. Bring quickly to a boil, stirring constantly. Stir in rum. Cover and chill until thickened, Fold Cool Whip into thickened custard mixture. Pour over mincemeat in pie shell. Chill until firm - about 3 hours. Garnish with additional mincemeat or candied orange peel if desired. Source: 1971 Cool Whip Recipe Booklet From The Cookie Lady's Files By "Lloyd A. Carver" <> on Jan 5, 1996

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