Mini Mint Pie Jars

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!

Mint Pie Jars | Sempre Dolce

“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.

Mint Pie Jars | Sempre Dolce

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.)

Mini Mint Pies in Jars | Sempre Dolce

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??

Mini Mint Pie Jars | Sempre Dolce

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…

Mini Mint Pie Jars | Sempre Dolce

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.

Mini Mint Pie Jars | Sempre Dolce

Now go make some mini pies and be instantly transported to a minty paradise!

Cottura Felice!

Mini Mint Pies in Jars
Save RecipeSave Recipe


  • 12 (8 oz) mason jars
  • For the Crust:
  • 1 (15.35 oz) package creme filled cookies (Oreos)
  • 3 tbsp. Unsalted butter, melted
  • Pie Filling:
  • 30 Andes Creme de Menthe Thins, roughly chopped
  • 20 creme filled cookies (Oreos), broken into large chunks
  • 1 (16 oz) container frozen whipped topping, thawed (I used Cool Whip)
  • Whipped Cream Topping:
  • 2 C. heavy whipping cream
  • ¼ C. powdered sugar


    For the Crust:
  1. Place creme filled cookies in a large Ziploc bag and using the flat end of a meat tenderizer, or a similar tool, crush cookies into crumbs. (Please see note in post!)
  2. Place crumbs in a medium-sized mixing bowl, and pour in about ⅓ of the melted butter. Stir, breaking up any extra large cookie chunks, then repeat this process 2 times.
  3. Divide crust mixture between jars, then, using a small spoon, press down on mixture to spread around jar and compact the crust.
  4. Place jars in freezer for about 30 minutes.
  5. For the Filling:
  6. In a large mixing bowl, combine thawed frozen whipped topping, cookies, and mints.
  7. Divide filling between jars, cover, and place in fridge; allow to chill for one hour, or until ready to serve.
  8. When ready to serve, make whipped cream.
  9. For the Whipped Cream:
  10. In the bowl of a stand mixer fitted with the whisk attachment, whisk cream and powdered sugar until stiff peaks form.
  11. Remove jars from fridge and uncover.
  12. Pipe or spoon whipped cream onto the tops of the pies. Garnish with extra chopped mints, serve and enjoy!
  13. Pies can be kept in fridge for 3 days.

Recipe adapted from Paula Deen.



  1. Reply


    May 23, 2017
    I LOVE love these!! To be honest I am a fan of no bake desserts and jarred desserts!!
    • Reply


      May 23, 2017
      Thanks, Zainab! This was my first time to make a jarred dessert and I can promise it won't be the last! ;)
  2. Reply

    Karen @ The Food Charlatan

    May 25, 2017
    These are just adorable! All I need now is a porch swing! Also, Andes mints are the best.
    • Reply


      May 26, 2017
      Thanks, Karen! I'm with you 100% on Andes Mints. ;)


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