Blackberry Cream Pies (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?

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.

{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’. 🙂

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 Pies {in a jar}

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Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Yield 4 servings

Cook ModePrevent your screen from going dark

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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

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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.

Recipe 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

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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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!