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blackberry cream pie  in a jar

One of the earliest memories of my dad I have is of the two of us. On weekends he’d give my mom some time alone and the two of us would go on adventures.

Our two adventures I remember the most, because we did them so much, were looking at airplanes, and looking at boats.

My favorite boat in the dry-dock boat yard was the “naked lady boat.” Because, well, she had a naked lady chalk outlined on the side.

But the things I remember most about our outings were Cheetos and orange soda. And occasionally chocolate milk.

I still remember the little store we’d stop and get them at. And I remember the taste of the orange soda.

These Blackberry Cream Pies really have nothing to do with orange soda. Or Cheetos (ew, that would be gross. Or like an episode of Cupcake Wars).

They, however, have everything to do with my dad.  I made them for him, for Father’s Day.

We celebrated last weekend, when Jordan and I were there visiting. Celebrating holidays early works very well for a food blogger. Know what I mean?

blackberry cream pies  in a jar

My dad loves blackberries. Blackberry pie is his most favorite. However, he is not allowed to have seeds. Which kind of makes blackberry pie off-limits.

I am, in fact, one day going to make an actual, honest-to-goodness blackberry pie for him, seedless. I just haven’t figured out how yet.

These are a start.

A shortbread crust and blackberry cream (made with blackberry juice, jam, and one of the food groups I grew up on Cool Whip).

Oh, did I mention my dad needs to eat sugar-free?

That adds an extra level of creativity to making baked goods for him.

This dessert is totally sugar-free (well, aside from the sugar in the fruit), and I’ve written those options into the recipe. You can, however, use regular full-sugar equivalents.

And I think the jars make it seem cute. And easily transportable for when your dad is a two-hour drive away.

Mel and Dorothy wedding photo
{One of my favorite photos from our wedding.}

Happy Father’s Day, Daddy. I love you thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiis much. And more. And, whenever Jordan regales me with stories of how you took her to watch the airplanes, my heart fills up.

And now that she likes soda (believe me, he was crushed that she didn’t before) feel free to fill her up with the orange stuff.

But you get to deal with her after. Just sayin’. 🙂

Blackberry cream pies  in a jar

Oh, and I didn’t forget about my husband. Because he’s an awesome dad too. But that deserves its own post.

And, people. I made a dessert he would actually eat.

*Mind Blown*

Happy Father’s Day to all the dads out there. You rock.

blackberry cream pie in a jar

Blackberry Cream Pies {in a jar}

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For the Crust

  • 30 shortbread cookies (Murray’s sugar-free or similar)
  • 3 tablespoons butter , melted

For the Filling

  • 1 cup blackberries , rinsed + 1 tablespoon water (or 1/3 cup blackberry juice)
  • ½ cup seedless blackberry jam (sugar-free option)
  • 2 cups Cool Whip (sugar-free option)

Additional Items

  • 4-6 half-pint jars (4 for a lot of crust, 6 for less)
  • Additional Cool Whip or whipped cream , blackberries, and chocolate sauce for garnish


For the Crust:

  • Crust cookies finely in a food processor. Mix with melted butter. Evenly divide among jars and press to compact. Chill until filling is ready.

Make your Filling:

  • First, you must make your blackberry juice. Place berries and water in a medium saucepan over low heat. Crush with a potato masher and bring to a boil. Cook for two minutes. Strain through a fine mesh strainer. This will make about 1/3 cup juice. Cool completely before making pies.
  • Whisk jam and cooled juice in a large bowl. Stir in Cool Whip. Divide evenly among chilled crusts. Top with jar lids to transport. Serve with additional Cool Whip, blackberries, and chocolate sauce. Store in refrigerator.
Nutritional information not guaranteed to be accurate
I link up to all of these fabulous parties each week!

Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I’m Lovin’ it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters’ Stuff, and all of these too!

Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. These look soooooooooooooooooooo delicious!
    I love the idea of serving in a jar πŸ™‚ Quite unique
    I’m jealous as we don’t have here fresh blackberries ):

  2. What a sweet post and sweet dessert! I am a bit obsessed lately with desserts in jars and if they are filled with Blackberry Cream Pie, even better! Love this! πŸ™‚

  3. Those look wonderful! I miss my dad every Father’s Day and I wish he could have been at my wedding. You are a very lucky lady.

  4. Awwwwww I loved your post about the fun things you did with your Dad!! The blackberry pies look awesome, too!!!

  5. Oh my gosh. This looks incredible! I love blackberries. And I REALLY love the looks of the crust!

  6. I love desserts in jars…and have blackberries in my fridge right now so these are exactly perfect! I wonder if blackberries can be smashed and strained to get rid of the seeds?

  7. These looks so cute, the jar makes them. Love your story about your dad. There’s truly something special about dads and their daughters. Having two girls of my own now, I love watching their relationship with my husband grow. Today my 3 year old said she wanted to marry her daddy. I remember saying that about my dad. The picture is very sweet too.

  8. I never make fruit pies because it’s not my idea of dessert (um where’s the marshmallows or ice cream??), but I’m bookmarking this for when my dad visits! Anything is decidedly cuter in a mason jar πŸ™‚

  9. I (obviously) love the jar idea, too! So many reasons to love them. Thanks for sharing, this recipe sounds a little lighter than mine (always a good option) πŸ™‚