Easy Cranberry Mini Pies
Easy Cranberry Mini Pies are a great dessert for the busy holidays because they're festive and so easy to put together! With fresh cranberries, instant pudding, and mini graham crusts, this tart and sweet, sparkly dessert practically makes itself!
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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.
Notes
It's best to assemble this dessert just before serving (no more than a few hours). Keep refrigerated.
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.
Store leftovers in an airtight container and refrigerate for up to 2 days. Just know that the longer they sit, the soggier they get.
Tried this recipe?Let us know how it was!