Mini Mint Pie Jars: These mint pie jars are super easy to make and require no oven or stove! Starting with an Oreo cookie crust and featuring a cool and refreshing mint filling with just the right amount of crunch, these pies are sure to be the highlight of summer!
“Oh what a beautiful mornin’,
Oh what a beautiful day,
I’ve got a beautiful feeling,
Everything’s going my way.”
Do you know that song? It’s from Rodgers & Hammerstein’s Oklahoma! and as I am currently listening to it, I feel like if there was a song to fit these Mint Pies, this would be it. (Yes, food can be paired with music…) Somehow I can just see myself in summer, sitting on a large porch in my rocking chair; lazily rocking back and forth, eating a mini pie and watching the world go round.
Unfortunately, that’s not what I’m doing. But, I do (Update: Did…) at least have these little pie jars within grabbing reach, and that’s good enough for me.
I’m not a big fan of mini desserts the size of your thumb, but I do love ones that are the cutest serving size. What do I mean by that? I mean small enough to be super adorable, but still large enough to be satisfying and just the right amount of food. (I just can’t get over the idea of grabbing a jar and poof! a personal pie – or whatever dessert it might hold.)
These Mini Mint Pie Jars are perfect for summer in that there is no oven required, no stove, and only the brief use of a mixer, which you could nix altogether if you use store bought whipped cream or extra frozen whipped topping.
And… mint. Could you get more refreshing??
If you’ve ever made or eaten “dirt” – the way too simple, but still yummy mixture of chocolate pudding, Cool Whip, and Oreos – this is very similar in taste; almost like a minty version. But of course, these are pies, so we also have crust and whipped cream for toppers.
These pies are just the thing for any summer gathering, as not only are they super simple to make and easy to serve, but can also be made ahead of time. Winner, winner, pie for dinner! < Sorry, that was bad…
Some Things to Note:
Crust: feel free to make the Oreo crumbs as fine as you wish, but since this is isn’t a traditional pie, I thought leaving them a little more chunky would be fun. Also, if you go the finer crumb route, I would recommend using a food processor for better results. Otherwise, placing the Oreos in a zip top bag and using the flat end of a meat tenderizer (or something similar) works well.
Filling: I have 30 chopped Andes Mints in the filling, which is a good amount, especially with the extra mints on top, but if you like things really minty then you might consider using 35-40 mints.
Whipped Cream Topping: you can go three routes here. 1.) Make your own, which is what I have in the recipe below. 2.) If you are not serving these at a gathering where you will need the whipped cream to be more stable, you can just use store-bought whipped cream. 3.) Buy an extra small container of frozen whipped topping (Cool Whip) and pipe it on. Whichever way you go, just remember to wait until right before serving to put the whipped cream on.
You will need 2 packages of creme filled cookies (Oreos) for this recipe.
You will need 12 (8 oz) mason jars for this recipe.
Now go make some mini pies and be instantly transported to a minty paradise!
Recipe adapted from Paula Deen.