13 Classic ’60s Pies No One Makes Anymore (But Should)
These 13 classic ’60s pies aren’t on every table anymore—but they should be. Each one brings back the bold flavors, no-frills prep, and crowd-pleasing charm that defined dessert in that era. You’ll find slices of nostalgia, plenty of comfort, and a few forgotten surprises as you scroll. These recipes remind us why some pies were once non-negotiable at every gathering.
Blackberry Crumble Pie
Blackberry Crumble Pie brings back the kind of fruit-packed dessert that felt right at home in any ’60s kitchen. It skips the top crust for a golden crumble, letting the blackberries shine without overcomplicating things. This pie style was common for bakers who wanted flavor without fuss. It’s the kind of vintage pie that would’ve cooled on the porch while the coffee perked.
Get the Recipe: Blackberry Crumble Pie
Key Lime Pie with Coconut Whipped Cream
Key Lime Pie with Coconut Whipped Cream reflects the mid-century move toward no-bake desserts during warmer months. Tangy lime in a crumb crust was a staple when ovens stayed off and flavor stayed sharp. The coconut topping adds a period-perfect nod to tropical trends that showed up in everything from cakes to cocktails. This retro pie brought cool relief after a long summer meal.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream
Mini Apple Pies
Mini Apple Pies condense a ’60s staple into single-serving bites without changing what mattered. The cinnamon-laced apple filling and flaky crust mirror the flavors that headlined family tables for decades. While the size may be modern, the taste stays rooted in mid-century baking. These vintage pies prove that small still means serious.
Get the Recipe: Mini Apple Pies
Peanut Butter Pie
Peanut Butter Pie was a popular dessert when ovens were off and time was short in 1960s kitchens. The creamy center and cookie crust nailed the balance between quick prep and bold payoff. It often showed up at potlucks and block parties, holding its own against fruit pies and gelatin molds. This pie didn’t need a holiday to be devoured first.
Get the Recipe: Peanut Butter Pie
Strawberry Cream Pie
Strawberry Cream Pie brought something chilled and bright to heavy meat-and-potato meals of the ’60s. With a graham crust and fluffy filling, it was perfect for bakers who needed a no-bake option that still impressed. The bright color and soft texture made it a standout when everything else was brown and beige. One glance at the pink filling and you knew dessert had arrived.
Get the Recipe: Strawberry Cream Pie
Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie earned its spot at the table by being both simple and showy in the best way. The creamy filling and flaky crust brought balance to dense dinners, while shredded coconut gave it something extra. Served chilled, it was always the first to vanish at church gatherings and reunions. This was the pie that made forks hit plates before anyone passed the coffee.
Get the Recipe: Old-Fashioned Coconut Cream Pie
Old Fashioned Pecan Pie
Old Fashioned Pecan Pie was a rich, sticky staple that made regular appearances at 1960s holidays and bake sales. This version ditches corn syrup for something bolder and more traditional, holding true to its roots. With its nutty top and golden crust, it brought heft and sweetness in equal measure. Grandma didn’t just make it—she watched every slice that got served.
Get the Recipe: Old Fashioned Pecan Pie
Sugar Cream Pie
Sugar Cream Pie showed how far pantry basics could go when handled with care and patience. Its custard-style filling and crisp top made it stand out at gatherings that leaned heavy on fruit pies. A longtime favorite in the Midwest, it quietly held its ground against louder desserts. This vintage pie proved you didn’t need fruit to make something last in memory.
Get the Recipe: Sugar Cream Pie
Black Bottom Pie
Black Bottom Pie stacked layers of flavor in a way that few 1960s desserts dared. With chocolate on the bottom, custard in the middle, and whipped cream up top, it delivered contrast and comfort in every bite. Chilled and sturdy, it handled heat and attention with equal ease. Once someone brought this pie, it never left the rotation again.
Get the Recipe: Black Bottom Pie
Victory Blueberry Pie
Victory Blueberry Pie packed in the fruit like it was still rationing season, sticking close to the values of 1960s home cooks. Juicy berries and a golden crust brought bold flavor without extras or shortcuts. It baked big and sliced clean, making it a no-brainer for reunions and Sunday dinners. This pie didn’t need frosting—it had confidence baked right in.
Get the Recipe: Victory Blueberry Pie
Chocolate Macaroon Pie
Chocolate Macaroon Pie used common pantry staples to pull off something memorable, which was a 1960s baking hallmark. Chewy coconut and dark chocolate were a combination that didn’t need defending. It set quickly, held its shape, and earned repeat appearances without fanfare. Grandma didn’t just serve it—she made sure you took a second slice.
Get the Recipe: Chocolate Macaroon Pie
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie delivered the kind of showstopper dessert people expected from a mid-century holiday table. The woven top, spiced apples, and golden crust made it feel complete without being fussy. It didn’t need whipped cream or caramel drizzle—just a knife and a plate. This was the pie that made you remember what dessert was supposed to look like.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Butterscotch Pie
Butterscotch Pie brought a caramel-style flavor that didn’t rely on anything trendy or complicated. With a meringue topping and creamy center, it had just enough edge to stand out among traditional fruit pies. It mixed up fast and held well, making it a practical go-to for large meals. When someone wanted dessert with backbone, this is what they baked.
Get the Recipe: Butterscotch Pie