Keto Creamy Cranberry Mini Pies
These delightful mini pies feature flaky pastry shells filled with a smooth, creamy cranberry mixture that combines tart whole berry cranberry sauce with sweet gelatin and fluffy whipped topping. Perfect for holiday gatherings, potlucks, or whenever you want individual-sized desserts that are both elegant and easy to serve. The gelatin creates a lovely set texture while the cranberry sauce adds bursts of tangy flavor and beautiful color. These bite-sized treats offer all the satisfaction of traditional pie in a convenient handheld form.
Ingredients
- 1 box refrigerated Pillsbury Pie Crusts (14.1 oz, 2 Count), softened as directed on box
- 1 cup boiling water
- 1 box cranberry-flavored gelatin (4-serving size)cherry or raspberry gelatin1:1sweet
slightly different flavor profile
- 1 cup whole berry cranberry sauce, from 14-oz canjellied cranberry sauce1:1texture
smoother filling without berry pieces
- 1 container frozen whipped topping (8 oz), thawedheavy cream whipped with 2 tbsp powdered sugar1:1freshadds dairy
requires whipping cream to stiff peaks
Full guide →
Instructions
- 1
Heat oven to 450°F and spray 24 mini muffin cups or mini tart pans with cooking spray
- 2
Remove pie crusts from pouches and unroll on lightly floured work surface
- 3
Cut 10 rounds from each crust using 3-inch round biscuit or cookie cutter
- 4
Reroll scraps and cut an additional 4 rounds
- 5
Press rounds in bottoms and up sides of muffin cups
- 6
Prick bottoms of crusts with fork
- 7
Bake 15 to 20 minutes or until light golden brown
- 8
Remove from pans to cooling racks and cool completely
- 9
Pour boiling water on gelatin in medium bowl and stir until gelatin is dissolved
- 10
Add cranberry sauce and whipped topping and mix well
- 11
Refrigerate until soft set
- 12
Spoon cranberry cream mixture into cooled tart shells
- 13
Refrigerate until set
Tips
Ensure pie crusts are properly softened before rolling to prevent cracking when cutting rounds.
Prick the bottom of each crust well to prevent puffing during baking.
Allow gelatin mixture to reach soft-set consistency before filling shells to prevent leaking through any small holes.
Good to Know
Refrigerate covered for up to 3 days. Best served within 24 hours for optimal crust texture.
Can make crusts up to 1 day ahead and store covered. Fill on serving day for best results.
Serve chilled directly from refrigerator. Garnish with fresh cranberries or mint if desired.
Common Mistakes
Don't skip pricking the crust bottoms or they will puff up during baking
Avoid filling shells while gelatin mixture is too liquid or it will leak through small holes
Substitutions
smoother filling without berry pieces
slightly different flavor profile
requires whipping cream to stiff peaks
FAQ
Can I use fresh cranberries instead of canned sauce?
Yes, but you'll need to cook them with sugar first to create a sauce consistency, then cool completely before mixing with gelatin.
How long do these keep in the refrigerator?
Store covered for up to 3 days, though the crusts are crispiest within the first 24 hours.
Can I freeze these mini pies?
Not recommended as the gelatin filling will break down when thawed, creating a watery texture.