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blackberry cream pie in a jar
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Blackberry Cream Pies {in a jar}

Author: Dorothy Kern


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.