Creamy Mincemeat Pie
Indulge in the perfect harmony of bold and creamy flavors with this irresistible Creamy Mincemeat Pie. This no-fuss dessert combines a crisp, golden-baked pie crust with a rich layer of spiced mincemeat filling, topped with a velvety cream cheese mixture that’s whipped to fluffy perfection with heavy cream and a hint of vanilla. With just 20 minutes of prep time and a short bake, this pie is an effortless showstopper for holiday gatherings or any occasion that calls for a taste of comfort. Finish it off with a sprinkle of cinnamon and swirls of whipped cream for an elegant touch that’s as visually appealing as it is delicious. Serve it chilled to highlight the creamy texture, and enjoy a dessert that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (store-bought or homemade)
- 14 ounces Mincemeat filling
- 8 ounces Cream cheese
- 0.5 cups Powdered sugar
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Ground cinnamon (optional, for garnish)
- 1 cup Whipped cream (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C).
If using a store-bought pie crust, unroll it and press it into a 9-inch pie dish. If using homemade dough, roll it out and fit it into the dish. Trim excess dough and crimp the edges if desired.
Use a fork to prick the base of the pie crust to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake the crust in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Remove the weights and parchment paper, and let the crust cool completely.
In a medium mixing bowl, beat the cream cheese and powdered sugar using an electric mixer until smooth and creamy.
Add the heavy cream and vanilla extract to the cream cheese mixture. Beat on medium-high speed until the mixture is light and fluffy, about 2–3 minutes.
Spread the mincemeat filling evenly over the cooled pie crust.
Carefully spread the cream cheese mixture over the mincemeat layer, using a spatula to create a smooth surface.
Refrigerate the pie for at least 2 hours to allow the creamy layer to set.
Before serving, optionally garnish the pie with a sprinkle of ground cinnamon and dollops of whipped cream.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 36.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
