Mini Cranberry Pecan Pies are made of butter, cream cheese and flour. The filling is pure heaven, made of beaten egg, brown sugar, dried cranberries and fresh pecans. Made in a regular muffin pan, these cranberry pecan tassies are perfect as individual snacks, party desserts or potluck food!
If you love cranberries, try Cranberry Brie Bites and Cranberry Orange Rolls as well.
These miniature cookie tarts with golden brown crusts have a crunchy sweet and tart filling.
And filling the muffin cups with the tart dough is easy - simply press pastry into muffin cups, then fill a glistening, sweet mixture of pecans, cranberries and sugar.
Why You'll Love This Recipe
What a great balance of sweet and tart with the cranberries, brown sugar and pecans. Being not overly sweet - they make a perfect complement to the standard sweet cookies on a holiday table!
Their special occasion look will dress up your holiday table - whether it's Christmas or a New Year's Eve party. And they can be made a couple of days ahead! Fill your holiday platter with these elegant and tasty little treats - with none of the stress of a pie!
Cranberry pecan tarts are quite fancy, but they are simply fruit and nut filled tassies - made in ordinary muffin cups. So simple and elegant!
How To Make Mini Cranberry Pecan Pies
- To make the pastry - just mix butter, cream cheese, sugar and flour.
- To make the filling - all you have to do is beat an egg with sugar and then mix in cranberries and pecans.
- To assemble the cranberry tarts - just fill the pastry with spoonfuls of this cranberry-pecan mixture and bake it for 30 minutes! They are so easy to make, taste amazing and are full of color.
FAQ
- How to make them gluten free: All you need is to replace regular flour with Cup4Cup gluten free flour.
- To make them dairy free: Simply remove cream cheese and replace butter with dairy free butter (such as Earth Balance) and increase the quantity of dairy free butter to ¾ cup. The pastry will be more pie like.
- To make them pies nut free: You can remove pecans and replace with equal quantity of cranberries or different dried fruit.
Storage and Leftovers
They store beautifully at room temperature for up to 3 days or in the refrigerator for up to 6 days. You can even freeze them up to 3 months.
More Cranberry Desserts
- Grand Marnier Cranberry Sauce
- Cranberry Pecan Dessert
- Almond Flour Cookies with Cranberries
- White Chocolate Chip Cookies with Cranberries
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Mini Cranberry Pecan Pies
Ingredients
Pastry:
- ½ cup butter melted
- 3 oz cream cheese at room temperature
- 1 cup all purpose flour
- 3 tablespoon sugar
Filling:
- 1 egg
- ¾ cup packed brown sugar
- ½ cup chopped cranberries (dried and sweetened)
- ⅓ cup chopped pecans
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- To make pastry, beat the butter, sugar and cream cheese with an electric mixer on medium to high speed until combined. Stir in the flour. Can be made a day ahead.
- Divide the pastry into 8 balls. Place each ball in ungreased muffin cups. Press pastry batter evenly against the bottom and up the side of each cup.
- To make filling, beat together the egg, vanilla and brown sugar until combined. Stir in cranberries and pecans. Spoon the filling into the pastry-lined muffin cups.
- Bake in a 350 F oven for 30 to 35 minutes or until the pastry is golden brown. Cool in muffin cups. Remove tassies by running a knife around the edges
Kitrina Anschutz says
Are the cranberries fresh, or dried/sweetened?
Olya says
Dried sweetened cranberries.
Laurabell says
These look so incredible. My grandmother used to make tassies. Thank you for posting these.
Carol Taylor says
Those tassies turned out to be amazing! At first I thought they were muffins. These are so good!
Leslie says
I added mini chocolate chips to the filling and they came out perfect!
Kathleen says
Can these be made in advance and frozen? Thanks!
Olya says
Yes, these can be frozen.