This single-serve cranberry pie makes the perfect tart, sweet, and creamy treat for one (two if you’re feeling generous)! This mini pie is made up of a graham cracker base, filled with ooey gooey cranberries, and topped with a simple homemade whipped cream. One of my go-to desserts!
Equipment
- 6-inch Mini Cast Iron Skillet or Ramekin or 2, 3-inch ramekins
- Mini Food Processor
- Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Small pot
- Juicer
- Fine Mesh Sieve
- Whisk
- Spoon
Ingredients
GRAHAM CRACKER CRUST
- ½ cup graham cracker crumbs
- 2 tbsp butter melted
- 2 tsp brown sugar
CRANBERRY FILLING
- 1 ½ cup frozen cranberries
- 3 tbsp granulated sugar
- 4 ½ tbsp fresh orange juice about half medium orange
WHIPPED CREAM
- ⅓ cup heavy cream
- 1 ½ tsp powdered sugar sifted
Instructions
- Grease your oven-safe mini cast iron skillet or ramekin(s)
- For the crust, blitz your graham crackers in a food processor until finely ground, and then combine in a bowl with your melted butter and brown sugar. Once stirred, press the mixture evenly into your greased and lined baking dish, using the flat bottom of a glass or measuring cup to press firmly into the bottom of the pan. Freeze the crust for 10 minutes
- Preheat oven to 325F and then bake your crust for 12 minutes. Remove from the oven and cool completely
- For the cranberry filling, place your cranberries into a pot or frying pan over high heat, until juices start to release, stirring occasionally
- Stir in sugar and then once the mixture begins to thicken, add orange juice and bring to a gentle boil
- Reduce the heat to low and thicken for about 5-8 minutes, stirring often. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a slight run to it after it cools and sets (this is not jam!)
- Remove from heat and pour into a bowl to cool for 10 minutes, then pour into your cooled graham cracker crust to cool completely (about 35-40 minutes)
- While your cranberries are cooling, make your whipped cream by whisking together your heavy cream and powdered sugar until light and fluffy. Place in the fridge until ready to use
- Spoon your whipped cream on top of your cranberries and enjoy!
- Cover and store in the fridge for 2-3 days (if it lasts that long!)
Notes
*Use fresh or frozen fruit, depending on the season and the availability near you. With frozen, you’ll have a little more liquid so if using fresh, add a teaspoon or more of orange juice if your fruit isn’t getting gooey enough
*Make sure your graham crackers are finely ground. Also, be sure to really pack your crust mixture into your dish with the flat bottom of a cup or even a spoon, this will ensure your crust stays intact during and after it bakes
*Make sure you sift your powdered sugar over your heavy cream. Sifting will ensure that your whipped topping is as smooth as it is delicious
*You can use a mixer for the whipped cream but regardless of using an electric beater or whisking by hand, be careful not to overwhip. You want soft peaks and a creamy texture, if you overwhip, your whipped cream could turn grainy and greasy
