These scrumptious Easy Cranberry Mini Pies are filled to their graham cracker edges with the perfect amount of tart and sweet. Vibrant and festive, they make a perfect addition to any winter holiday gathering.
This Easy Cranberry Mini Pies recipe, just like my Cranberry Cherry Dessert Squares, is a holiday favorite. That's because it uses fresh cranberries (you just can't beat that flavor), and is 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.
To make this quick and easy dessert, prepare the instant pudding, then make the simple syrup for the cranberries (a total of 10 minutes). After the cranberries cool off completely, you're ready to assemble!
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!)
Top each mini pie with Easy Homemade Whipped Cream and add a few Candied Cranberries to the plate when serving, and you'll be rockin' around the Christmas tree with this dessert.
Jump to:
🥘Ingredients
- mini graham cracker pie crusts- I typically use Keebler
- vanilla instant pudding and pie filling + milk- I like using 2% for a creamier base
- almond or rum extract- for added flavor; almond is sweet and is more kid friendly
- sugar & water- for the simple syrup
- fresh cranberries- if using frozen, do not defrost
- orange zest- optional, but accents the cranberries nicely
See recipe card for quantities.
🔪Instructions
- Step 1: Make the pudding according to package directions; add the extract and chill in the fridge.
- Step 2: Heat sugar and water on stove until sugar dissolves and mixture thickens; add cranberries and stir until cranberries pop.
- Step 3: Remove from heat; stir in orange zest, then cover and chill for 1 hour.
- Step 4: Arrange mini crusts on serving tray; fill each with pudding mixture and top with chilled cranberry mixture.
Hint: Assemble Easy Cranberry Mini Pies as close as possible to serving time to avoid soggy crusts (a few hours ahead is fine, but not overnight).
🥣Substitutions
- Pudding - cheesecake or lemon instant pudding can be used instead of vanilla; if choosing one of these options, hold the extract
- Milk - I prefer 2%, but any percentage will do; you can also use half and half for an even creamier option
🍽Equipment
- medium mixing bowl
- whisk
- scraping/rubber spatula
- mixing spoons
- measuring cups
- measuring spoons
- small non-stick saucepan
- citrus zester
🍶Storage
Store Cranberry Mini Pies in an airtight container and refrigerate for up to 2 days. Keep in mind that the longer they sit, the soggier they get.
💭Top tip
It's important to make sure the cranberry topping is set before assembling (it should resemble refrigerated pancake syrup). This starts with how long you stir the simple syrup on the stove. The mixture should be thick before the cranberries are added. Letting the mixture gel in the fridge for at least 1 hour helps it to set further.
🗨️FAQ
Either fresh or frozen works well in this recipe. If using frozen, do not defrost.
Whipped cream and/or ice cream are two of our favorites.
🥄Related
Looking for other easy recipes like this? Try these:
🍴Pairing
These are some other favorites to serve at Christmas with Easy Cranberry Mini Pies:
📋Recipe with step-by-step instructions
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 2%
- ¼ teaspoon almond or rum extract
- ½ cup sugar
- ½ cup water
- 1 cup fresh cranberries if using frozen, do not defrost
- 1 teaspoon orange zest
Instructions
- In a medium mixing bowl, prepare the pudding according to package directions; add extract and gently stir. Cover bowl and place in the fridge.
- In a small nonstick saucepan, bring the sugar and water to a boil; stir until mixture thickens and sugar dissolves. Then add the cranberries and continue to stir until cranberries pop.
- Remove from heat; add the orange zest. Allow mixture to cool; then cover and place in the fridge for 1 hour.
- To assemble, place mini crusts on serving tray. Spoon vanilla pudding mixture into crusts, followed by the chilled cranberry sauce. Top with whip if desired.
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!
Barbara K says
I love the fruit combinations with the orange twist. This is such an easy dessert to make and eat.
Kitchen Ready Betty says
It really is easy and comes in handy during the busy holidays!