Blackberry Cream Pies {in a jar}
Servings: 4 servings
Cost: $3
Ingredients
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
Instructions
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.
Nutrition
Calories: 650kcal | Carbohydrates: 90g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 373mg | Potassium: 200mg | Fiber: 3g | Sugar: 45g | Vitamin A: 470IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
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