Easy Cranberry Mini Pies
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.
Why We Love It
As the winter holidays approach, it always seems that there's less and less time to get things done around the house--especially in the kitchen.
This Easy Cranberry Mini Pies recipe is one of my holiday favorites, 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 gems always get raves and everyone is always surprised how easy they are to make! Never underestimate a busy mom and her instant pudding creations!
You just can't beat this simple, yet delicious, holiday treat!
(And seriously, how cute are those little graham cracker crusts?) They also come in handy for our Mini Lime Cheesecakes!
For another great cranberry recipe, check out White Chocolate Cranberry Bread, which is 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! |
Easy Cranberry Mini Pies Ingredients
- 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
- 1 box (3 1/4 oz.) vanilla instant pudding and pie filling
- 2 cups milk (I use skim)
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1/2 cup water
- 1 cup fresh cranberries
- 1 teaspoon grated orange rind
How to Make Easy Cranberry Mini Pies
You'll want to gather the following equipment:
- medium mixing bowl
- wire whisk
- scraping/rubber spatula
- mixing spoons
- measuring cups
- measuring spoons
- small pot with lid
- citrus zester
Getting Started
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.
Easy Cranberry Mini Pies Leftovers?
Store in an airtight container and refrigerate for up to 2 days. Just know that the longer they sit, the soggier they get.
Easy Cranberry Mini Pies is a great recipe for the busy holiday season, not only because it uses fresh cranberries, but because it's so simple to put together. With mini graham cracker pie crusts and vanilla instant pudding, there's no baking involved. The cranberries in their homemade syrup are the perfect balance of tart and sweet and make these mini pies absolutely delightful.
- 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
- 1 box (3 1/4 oz.) instant vanilla pudding
- 2 cups milk (I use skim)
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1/2 cup water
- 1 cup fresh cranberries
- 1 teaspoon grated orange rind
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.
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.Store leftovers in an airtight container and refrigerate for up to 2 days. Just know that the longer they sit, the soggier they get.
Remember to assemble these just before or a few hours prior to serving. Keep refrigerated.
You may omit the almond extract if you're not a fan. Please don't use more than the recommended amount because the taste gets too overpowering.
When choosing fresh cranberries from the store, look for a bag that doesn't have white, unripened cranberries or soggy, smushed ones if at all possible. I always recommend opening the bag when you get home. Throw out any soggy bruisers. Rinse the rest and thoroughly dry before placing them in the fridge. If you don't plan on using them within 5 days, freeze them. They will last in the freezer for up to 1 year if properly stored.
Hi, I'm Betty! I live in Pennsylvania with my 2 human sons, 2 furry sons and my wonderful and supportive husband, who is my main cooking muse. When I'm not busy cooking or writing, I'm lifting a barbell, answering presidential trivia, thinking about the ocean, or going on long walks with my pups.
Thank you for checking out this recipe! Enjoy!
~Betty