13 Classic Pies Grandma Knew by Heart But We Forgot to Make
These 13 classic pies weren’t just recipes, Grandma knew them by heart, and for good reason. They showed up at holidays, reunions, and quiet weeknights without fail. Somewhere along the way, we stopped baking them, even though they never stopped working. Scroll through and you’ll feel the pull of comfort, tradition, and everything we forgot we needed from a pie.
Key Lime Pie with Coconut Whipped Cream
Key Lime Pie with Coconut Whipped Cream recalls the chilled, citrusy desserts that filled Southern fridges during the hotter months. It kept the oven off and the flavor bright, making it a favorite when every shortcut mattered. The coconut topping gave it that extra detail older cooks loved to remember. This classic pie didn’t just cool you down—it stuck in your memory.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream
Blackberry Crumble Pie
Blackberry Crumble Pie brought bold fruit and a golden topping together in a format that didn’t ask for much effort. It was the kind of classic pie grandma made when the berries were ripe and time was tight. The missing top crust made it easier, not lesser. This was one of those pies that made the kitchen smell like someone really knew what they were doing.
Get the Recipe: Blackberry Crumble Pie
Strawberry Cream Pie
Strawberry Cream Pie was the go-to for a fridge dessert that looked bright and tasted light. The graham cracker crust and soft filling echoed mid-century recipes meant to be made fast and kept cold. It stood out when most desserts were dense and oven-baked. The pink color alone made it feel like someone’s favorite before the first bite.
Get the Recipe: Strawberry Cream Pie
Victory Blueberry Pie
Victory Blueberry Pie stayed close to the thrift and flavor that ’60s cooks held onto long after rationing ended. Packed with juicy berries and finished with a golden crust, it proved you didn’t need extras to get attention. It came out clean and full, ready for big groups and small talk. This was a classic pie that needed no tweaks to hold its place.
Get the Recipe: Victory Blueberry Pie
Old Fashioned Pecan Pie
Old Fashioned Pecan Pie was a staple that didn’t rely on shortcuts or new tricks to win a crowd. Its thick layer of nuts and sweet filling made it show up at nearly every holiday table without fail. Skipping the corn syrup brought it even closer to its roots. This was the kind of classic pie people guarded their slice of.
Get the Recipe: Old Fashioned Pecan Pie
Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie layered chilled comfort and just enough flair to make it unforgettable. The creamy center and flaky shell were built for passing down, not passing trends. Shredded coconut on top gave it personality without needing explanation. This is one of those classic pies you forgot you missed until someone served it again.
Get the Recipe: Old-Fashioned Coconut Cream Pie
Mini Apple Pies
Mini Apple Pies took everything great about the classic version and made it portable without losing meaning. The filling still hit with cinnamon and the crust still flaked just right. These weren’t trendy—they were practical and rooted in what worked. Grandma might’ve raised an eyebrow at the size, but not the flavor.
Get the Recipe: Mini Apple Pies
Black Bottom Pie
Black Bottom Pie layered chocolate, custard, and whipped cream in a way that felt bold but familiar. It was chilled for structure and flavor, not flash, and always served up clean. With every forkful, you could taste how ’60s cooks knew how to balance richness and ease. Once you had it, you remembered why it showed up more than once.
Get the Recipe: Black Bottom Pie
Sugar Cream Pie
Sugar Cream Pie used nothing but basics and still came out looking like a recipe worth keeping. Its baked custard and crisp top were a reminder that not every dessert needed fruit or flash. This was the kind of classic pie passed between neighbors and saved for quiet evenings. It held its own with nothing but sugar, butter, and time.
Get the Recipe: Sugar Cream Pie
Peanut Butter Pie
Peanut Butter Pie was the quick win of its era, built for potlucks, reunions, and any last-minute ask. The creamy center and cookie crust handled heat, time, and forgetful cooks. It didn’t wait for a season or excuse to get made. If grandma knew you liked it, she always had one chilling in the fridge.
Get the Recipe: Peanut Butter Pie
Butterscotch Pie
Butterscotch Pie was rich without apology and sweet enough to skip anything on the side. The meringue topping made it tall and proud, while the soft center stayed smooth and steady. It was made fast, held well, and left the dish nearly clean. This was the kind of classic pie you remembered mostly by how fast it disappeared.
Get the Recipe: Butterscotch Pie
Chocolate Macaroon Pie
Chocolate Macaroon Pie showed up when cocoa powder and coconut were all that was left in the cupboard—and that was enough. It was chewy, rich, and didn’t need ice cream or topping to feel done. Mid-century cooks knew this pie got the job done with basics alone. It earned second servings without ever asking.
Get the Recipe: Chocolate Macaroon Pie
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie showed off with its woven crust, but the flavor underneath is what kept it around. Spiced apples and crisp edges made it a constant on family tables, no matter the season. It was the kind of pie you could count on without needing anything fancy. Just one look at the top and you knew someone remembered how it was supposed to be done.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie