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Creamy Cranberry Mini Pies

Creamy Cranberry Mini Pies
  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 5
  • Servings 24
Make mini cranberry pies for dessert or serve as a sweet appetizer.
By Angie McGowan
Created October 22, 2012


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup boiling water
  • 1 box (4-serving size) cranberry-flavored gelatin
  • 1 cup whole berry cranberry sauce (from 14-oz can)
  • 1 container (8 oz) frozen whipped topping, thawed


  • 1
    Heat oven to 450°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
  • 2
    Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Prick bottoms of crusts with fork.
  • 3
    Bake 15 to 20 minutes or until light golden brown. Remove from pans to cooling racks; cool completely.
  • 4
    Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add cranberry sauce and whipped topping; mix well. Refrigerate until soft set.
  • 5
    Spoon cranberry cream mixture into cooled tart shells. Refrigerate until set.

  • Cranberry gelatin may be sold seasonally in some grocery stores. If you can’t find it, use cherry, strawberry or raspberry.
  • Garnish each pie with a small dollop of whipped cream.

No nutrition information available for this recipe
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