Easy to make, serve and eat, these scrumptious Easy Cranberry Mini Pies are just the right amount of tart and sweet. Vibrant and festive, they make a perfect addition to any winter holiday gathering.
This Easy Cranberry Mini Pies recipe is a holiday favorite, not only because it uses fresh cranberries (you just can't beat that flavor), but because it's so simple to put together.
With mini graham cracker pie crusts and vanilla instant pudding, there's no baking involved--which especially comes in handy for those last minute holiday gatherings. The cranberries in their homemade syrup are the perfect balance of tart and sweet and make these mini pies absolutely delightful.
These little pies, just like my Mini Lime Cheesecakes, always get raves and everyone is always surprised how easy they are to make! (Never underestimate a busy mom and her instant pudding creations!)
For other great cranberry recipes, check out White Chocolate Cranberry Bread and Cranberry Coffee Cake Muffins, which are both perfect for gifting and for holiday gatherings!
Why you'll love it
| Easy and quick to prepare- Mix the instant pudding and put it in the fridge. Then boil the water and sugar and add the cranberries (a total of 10 minutes). After the cranberries cool off completely, and spend a little time in the fridge, you're ready to assemble! Eye-catching- The beautiful, vibrant cranberries in their sweet and tart, syrupy sauce are stunning for winter holiday gatherings! Good for you- As far as desserts go, this one is fairly low in fat (especially when you use skim milk). An added bonus are those great antioxidants from the fresh cranberries. We can all use a lighter and healthier dessert option during the holiday season...am I right, friends? Easy serving- Serving this dessert is a breeze. Everyone gets their own individual treat. No knife and spatula is needed and no arguing over who gets the bigger piece! |
Ingredients
- mini graham cracker pie crusts- I typically use Keebler
- vanilla instant pudding and pie filling
- milk- I use skim
- almond extract
- sugar
- water
- fresh cranberries- because we make a syrup on the stove, fresh is best for this recipe
- grated orange rind- optional, but accents the cranberries nicely- just be sure to finely grate
Instructions
In a medium mixing bowl, prepare the pudding according to package directions (2 cups milk with pudding powder, whisked for 2 minutes). Add almond extract and gently stir. Cover bowl and place in the fridge.
To make the cranberry topping, place the sugar and water in a small pot with lid; boil for 5 minutes.
Next, add the cranberries and boil without stirring until berries cease popping (about 5 minutes).
Add the orange rind and gently stir. Allow mixture to cool; then cover and place in the fridge for 1 hour.
Assemble Easy Cranberry Mini Pies in just a few simple steps:
- Place mini crusts on serving tray.
- Spoon vanilla pudding mixture into crusts (evenly distribute).
- Top with chilled cranberry sauce (evenly distribute).
- Top with Easy Homemade Whipped Cream if desired.
Once assembled, you may serve right away or keep Easy Cranberry Mini Pies in the fridge for a few hours before serving. I would not recommend assembling any further ahead than that and definitely not overnight because eventually the crusts will get soggy.
Equipment
- medium mixing bowl
- wire whisk
- scraping/rubber spatula
- mixing spoons
- measuring cups
- measuring spoons
- small pot with lid
- citrus zester
Storage
Store in an airtight container and refrigerate for up to 2 days. Just know that the longer they sit, the soggier they get.
For another easy holiday recipe, check out Make Ahead Monkey Bread, which is perfect for Christmas morning!
📋Recipe
Easy Cranberry Mini Pies
Ingredients
- 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
- 1 box (3 ¼ oz.) instant vanilla pudding
- 2 cups milk I use skim
- ¼ teaspoon almond extract
- ½ cup sugar
- ½ cup water
- 1 cup fresh cranberries
- 1 teaspoon grated orange rind
Instructions
- In a medium mixing bowl, prepare the pudding according to package directions (2 cups milk with pudding powder, whisked for 2 minutes). Add almond extract and gently stir. Cover bowl and place in the fridge.
- To make the cranberry topping, place the sugar and water in a small pot with lid; boil for 5 minutes. Add the cranberries and boil without stirring until berries cease popping (about 5 minutes).
- Add the orange rind and gently stir. Allow mixture to cool; then cover and place in the fridge for 1 hour.
- Assemble Easy Cranberry Mini Pies in just a few simple steps:
- Place mini crusts on serving tray.
- Spoon vanilla pudding mixture into crusts (evenly distribute).
- Top with chilled cranberry sauce (evenly distribute).
- Top with Easy Homemade Whipped Cream if desired.
- Store leftovers in an airtight container and refrigerate for up to 2 days. Just know that the longer they sit, the soggier they get.
Sheila S. says
These were so good...they really are so easy to make!
Kitchen Ready Betty says
The perfect quick recipe for the busy holiday season!