Mini Cranberry Pecan Pies

• Produce

  • 1 1/2 cups Cranberries

• Condiments

  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1/2 cup Flour
  • 1 Mix graham cracker crumbs with butter and sugar
  • 1/3 cup Sugar

• Nuts & Seeds

  • 1 1/2 cups Pecans, toasted

• Snacks

  • 2 cups Graham crackers crumbs

• Dairy

  • 8 tbsp Butter

• Other

  • ½ cup Southern Comfort

Found on createdby-diane.com

Ingredients

• Crust:
• 2 cups graham crackers crumbs
• 8 tablespoons melted butter
• ⅓ cup sugar
• Mix graham cracker crumbs with butter and sugar (use a fork or a pastry cutter to blend it all well)
• Filling:
• ½ cup flour
• ½ cup Southern Comfort
• ¾ tsp cinnamon
• 1 ½ cups pecans toasted
• 1 ½ cups cranberries
• ¾ cup light corn syrup

Directions

• 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 1½ cups chopped pecans over a med heat,
• the taste of them toasted makes them so delicious.
• 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 cupcake) the cranberries will cook down so it’s okay to pile it up.
• Bake at 350 for 25 minutes