These Cranberry White Chocolate Sweetie Pies are festive, bite-sized treats perfect for the holiday season! With a buttery shortbread crust and a creamy cranberry-white chocolate filling, these sweetie pies are sure to be a hit at any gathering. Not only are they delicious, but they’re also easy to make, and look beautiful on any dessert table.
Why You’ll Love This Recipe
- Festive Flavors: Tart cranberries pair perfectly with sweet white chocolate, creating a balanced and indulgent dessert.
- Buttery Shortbread Crust: The rich, crumbly shortbread crust adds a delightful texture that melts in your mouth.
- Perfect for Gifting: These mini pies make great homemade holiday gifts, and they’re a fun and unique addition to any holiday party.
- Quick and Simple: With a straightforward recipe and only a few ingredients, these pies come together in no time.
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Cranberry White Chocolate Filling
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Optional Garnish
- Additional white chocolate chips, melted (for drizzling)
- Extra dried cranberries, chopped
Directions
Step 1: Make the Shortbread Crust
Preheat your oven to 350°F (175°C) and lightly grease a mini tart or muffin tin. In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract, then gradually mix in the flour and salt until just combined. Press the dough into the bottom and up the sides of each section of the tin to form small crusts. Use a fork to prick the bottom of each crust to prevent them from puffing up. Bake for 12-15 minutes, or until the crusts are lightly golden. Remove from the oven and allow the crusts to cool completely in the tin.
Step 2: Prepare the Cranberry White Chocolate Filling
In a small saucepan over low heat, combine the heavy cream and white chocolate chips. Stir continuously until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the dried cranberries and vanilla extract. Let the mixture cool slightly to thicken.
Step 3: Assemble the Sweetie Pies
Spoon the cranberry white chocolate filling into the cooled shortbread crusts. For an extra touch, drizzle with melted white chocolate and sprinkle with chopped dried cranberries. Place the sweetie pies in the refrigerator to set for at least 30 minutes before serving. Enjoy these festive treats!
Serving and Storage Tips
- Serving: Serve these sweetie pies chilled or at room temperature. They’re great alongside a cup of tea or coffee.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to five days.
- Gifting: Wrap each pie individually in cellophane bags tied with a festive ribbon for a thoughtful homemade gift.
Helpful Notes
- Crust Consistency: Avoid overmixing the dough to keep the shortbread crust tender and crumbly.
- Dried Cranberries: If you prefer a less tart flavor, soak the cranberries in warm water for 10 minutes, then drain and pat them dry before using.
- Customization: Try adding chopped nuts or a sprinkle of sea salt to the filling for extra texture and flavor.
Tips from Well-Known Chefs
- Ina Garten: “Use good-quality white chocolate for the best flavor. It makes a big difference in creamy desserts.”
- Martha Stewart: “For extra crunch, you can sprinkle crushed shortbread cookies on top as a finishing touch.”
- Paul Hollywood: “Chill the dough for 10 minutes before pressing into the tin to make it easier to handle and shape.”
Frequently Asked Questions
Q1: Can I make these pies ahead of time?
A1: Yes, you can make them a day ahead and store them in the refrigerator. They actually taste better after a few hours of chilling.
Q2: Can I use fresh cranberries instead of dried?
A2: Fresh cranberries would add too much moisture and would not work as well in this recipe. Stick with dried cranberries for the best texture and flavor.
Q3: What can I use if I don’t have a mini tart pan?
A3: A mini muffin tin works just as well and will give the same bite-sized result.
Q4: Can I use milk chocolate instead of white chocolate?
A4: Absolutely! Milk chocolate will provide a different flavor profile but will still be delicious with the cranberries.
Q5: What if I don’t have heavy cream?
A5: You can substitute with half-and-half, though the filling may be a bit less thick.
Q6: Can I freeze these sweetie pies?
A6: Yes, freeze them in an airtight container for up to a month. Thaw in the refrigerator before serving.
Q7: How many calories are in each pie?
A7: Each sweetie pie has approximately 150 kcal.
Q8: Can I add spices to the filling?
A8: Absolutely! A pinch of cinnamon or nutmeg would complement the cranberries and white chocolate well.
Q9: Can I make this recipe gluten-free?
A9: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Q10: Can I add a flavor to the crust?
A10: For a twist, add a teaspoon of orange zest to the crust for a citrusy flavor that pairs well with cranberries.
These Cranberry White Chocolate Sweetie Pies are a wonderful way to bring holiday cheer to your dessert spread. With their festive look and delicious flavor, they’re sure to be a favorite at any gathering. Enjoy the baking and sharing of these charming little treats!
