Warm, flaky pie crust filled with melty brie, cranberry sauce, and pecans make this a perfect and EASY holiday treat for entertaining.
Yields: 24 MINI PIES
2 unbaked pie crusts
approximately 8 oz brie cheese
1 can jellied cranberry sauce
1/4 cup chopped pecans
Preheat oven to 450ºF.
Unroll the pie crusts and use a 2 1/2″ round cookie cutter to cut circles. You should be able to get 12 circles from each pie crust.
Gently press each circle into a mini muffin tin. Partially bake the mini crusts for 3 minutes.
Meanwhile, chop the brie into small (about 1/2″ – 1″ square) pieces. And use a fork to loosen and “smush” the canned cranberry sauce (you want it to resemble jelly).
Remove the partially baked crusts from the oven, and place a piece of brie into each of the crusts. Top with a teaspoon of the cranberry jelly, and sprinkle with a pinch of chopped pecans. **BE CAREFUL to not overfill the crusts. Don’t try to pack in extra brie or cranberry sauce, or it will bake out of the cups and be VERY messy (although no less delicious)**
Continue to bake pies for an additional 5 minutes, or until cheese is melted and bubbly and crust is done.
Let pan cool for a minute before loosening the pies from the tins with a fork or butter knife (an off-set cake spatula is perfect for this). Serve immediately while warm.
(This recipe was acquired from somethingswanky.com)