Mini Cranberry Pecan Pies
These Mini Cranberry Pecan Pies are the perfect bite-sized holiday dessert! Buttery, flaky crust is filled with crunchy pecans, tart cranberries, and a splash of bourbon for a delicious twist on classic pecan pie. They’re easy to serve, perfect for holiday gatherings, and always a crowd favorite for Thanksgiving and Christmas.
Servings: 18
Ingredients
- 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
Instructions
- Crust:
- 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.
- Filling:
- Mix flour with Southern Comfort and cinnamon.
- Toast the chopped pecans over med heat,
- the taste of them toasted makes them so delicious. (the warmth also helps melt the corn syrup to stir it easily)
- Put the toasted nuts in a bowl with cranberries and light corn syrup, then pour flour mixture on top and stir to coat well.
- Put 3 tablespoons filling for each mini pie
- (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.
- Bake at 350 for 25 minutes
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