Sugar Pie in a Jar

  • Preparation 45 MIN
    Cooking 25 MIN
    Chilling 4 H
  • Servings 12




Whipped cream



  1. In a food processor, combine flour, sugar and salt. Add butter and pulse until it is the size of peas. Add milk and egg and pulse until a ball begins to form. With your hands, form into a disc.
  2. On a floured work surface, roll out dough into a 3 to 5-mm (1/8 to ¼-inch) thick sheet. Cut thirty-six 6-cm (2¼-inch) discs and place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes.
  3. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  4. Bake for about 15 minutes or until pastry is golden brown. Remove from the oven and let cool completely.


  1. In a saucepan, combine brown sugar and cornstarch with a whisk. Add cream, syrup, egg yolks and whole egg and mix thoroughly. Cook over medium heat, stirring constantly, for about 10 minutes or until mixture thickens, at the first sign of a boil. Pour into a bowl and cover with plastic wrap directly on the surface of the filling. Refrigerate until cooled or chilled.

Whipped Cream

  1. In a bowl, whip cream with sugar until stiff peaks form.


  1. At the bottom of 12 Mason jars or twelve 250 ml-capacity (1 cup) glasses, place a pastry disc. Cover with sugar pie filling. Layer with a pastry disc. Cover with whipped cream. Add a third pastry disc. Close jars. Refrigerate for at least 2 hours.
  2. Refrigerate until ready to serve.


Pastry and filling can be made two to three days in advance, but it is best to assemble jars on the day you will serve them.

There are different shapes of 250 ml (1 cup) Mason jars: we prefer those with the straightest sides and widest opening.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 760  
Total Fat 44 g  
Saturated Fat 27 g  
Sodium (salt) 155 mg  
Carbohydrates 87 g  
Fibre 1 g  
Protein 6 g