Mini Cranberry Pecan Pies
Prep time
Cook time
Total time
the perfect pie ever, not too sweet, not too tangy and OMG graham crackers to satisfy all your dessert cravings, and a little booze, so yummy.
Recipe type: Dessert, Pie
Cuisine: American
Serves: 18
  • Crust:
  • 2 cups graham crackers crumbs
  • 8 tablespoons melted butter
  • 1/3 cup sugar
  • Mix graham cracker crumbs with butter and sugar (use a fork or a pastry cutter to blend it all well)
  • Filling:
  • 1/2 cup flour
  • 1/2 cup Southern Comfort, Bourbon or maple syrup
  • 1 teaspoon cinnamon
  • 1 3/4 cups pecans toasted, (chopped then measured)
  • 1 3/4 cups cranberries (since these don't fit into cups easily, I most often use heaping cups, so closer to 2 cups if they don't go over the rim)
  • 1 cup light corn syrup
  1. Crust:
  2. In a cupcake pan that holds 12 cupcakes, put 3 Tablespoons of graham cracker mix into each area. Press it in with a small fondant rolling pin, the back of a spoon will work also.
  3. Filling:
  4. Mix flour with Southern Comfort and cinnamon.
  5. Toast the chopped pecans over med heat,
  6. the taste of them toasted makes them so delicious. (the warmth also helps melt the corn syrup to stir it easily)
  7. Put the toasted nuts in a bowl with cranberries and light corn syrup, then pour flour mixture on top and stir to coat well.
  8. Put 3 tablespoons filling for each mini pie
  9. (I use a large scoop, it hold 3 T and makes it easy to portion out the crust and filling as well as a cupcake) the cranberries will cook down so it’s okay to pile it up.
  10. Bake at 350 for 25 minutes
Recipe by Created by Diane at