13 Vintage Pies From the ’60s That Make You Wonder Why We Ever Stopped Making Them
Pies in the ’60s didn’t need fancy ingredients or modern trends to win over a crowd—they just worked. These 13 vintage pies bring back the flavors that used to fill church cookbooks, holiday tables, and weekend gatherings. Each one reminds us why some classics never should’ve faded out in the first place. From no-bake staples to double-crusted favorites, these pies make you wonder why we ever stopped making them.
Blackberry Crumble Pie
Blackberry Crumble Pie brings back the rustic fruit bakes that filled 1960s kitchens with the scent of summer. The juicy berries and buttery topping rely on basics that never stopped working. It’s the kind of pie that showed up whether there was an occasion or not. One bite in, and it feels like it never should’ve left the dessert table.
Get the Recipe: Blackberry Crumble Pie
Key Lime Pie with Coconut Whipped Cream
Key Lime Pie with Coconut Whipped Cream takes us back to the chilled citrus desserts that felt fresh in the mid-century. The tart lime and sweet topping hit the notes that made this pie a hit at spring and summer parties. It’s easy to prep and serve, just like back then. This pie could still outshine half the fridge with no effort.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream
Mini Apple Pies
Mini Apple Pies bring the flavor of a retro classic, but their single-serving format moves away from what made the original a family centerpiece. The filling stays close to tradition, but the look and size feel more modern than nostalgic. These are clever, but they don’t bring back the feeling of a pie cooling on the counter. They’re a reminder that sometimes bigger really was better.
Get the Recipe: Mini Apple Pies
Pumpkin Pecan Pie
Pumpkin Pecan Pie combines two ’60s dessert staples into one rich and layered classic. Smooth spiced pumpkin meets crisp pecan topping in a pie that would’ve stolen the spotlight at any holiday table. It’s baked just like it was back then—simple, bold, and built to share. If any pie could bring the era back in a bite, it’s this one.
Get the Recipe: Pumpkin Pecan Pie
Strawberry Cream Pie
Strawberry Cream Pie delivers on that light, sweet flavor that was a favorite for spring get-togethers in the ’60s. The airy filling and graham-style crust give it that familiar look straight from vintage church cookbooks. It’s chilled, easy to slice, and just sweet enough to remember. This pie belongs right back where it started—on every springtime table.
Get the Recipe: Strawberry Cream Pie
Victory Blueberry Pie
Victory Blueberry Pie leans on the simple fruit-forward approach that made so many ’60s pies unforgettable. With its jammy center and flaky crust, it doesn’t need extras to hold attention. It’s the kind of pie that ended summer dinners with just the right touch. This one doesn’t ask to be remembered—it earns it.
Get the Recipe: Victory Blueberry Pie
Single-Serve Apple Pie
Single-Serve Apple Pie keeps the core flavors of the classic but moves in a more modern, grab-and-go direction. The personal size feels practical, but it misses the communal feel that pies once brought to the table. It’s convenient, but not quite nostalgic. This one may be better suited for lunchboxes than potlucks.
Get the Recipe: Single-Serve Apple Pie
Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie brings back the thick filling and whipped topping that defined many special occasion desserts in the ’60s. The coconut flavor holds up without being overdone, and the texture brings you right back to that first slice. It’s simple to make, easy to slice, and impossible to forget. This is the pie that deserves another seat at the table.
Get the Recipe: Old-Fashioned Coconut Cream Pie
Peanut Butter Pie
Peanut Butter Pie brings back a flavor that had a big moment in mid-century sweets. Creamy, no-bake, and topped with whipped cream, it was a dessert that felt right at home at family dinners and potlucks. Its ease and flavor gave it staying power back then. One slice now, and you’ll wonder why it isn’t still showing up everywhere.
Get the Recipe: Peanut Butter Pie
Butterscotch Pie
Butterscotch Pie once stood out for its deep flavor and soft meringue finish that made it feel just a bit more dressed up. Its silky center and golden top didn’t need much to impress. It held its place at every gathering without fuss. Bring it back and see how fast people remember why it worked.
Get the Recipe: Butterscotch Pie
Black Bottom Pie
Black Bottom Pie was the kind of layered dessert that turned heads in the 1960s thanks to its rich chocolate base and creamy custard. Topped with whipped cream, it hit every note without overcomplicating things. It was made for parties and still feels like a showstopper. You don’t just eat a slice—you remember it.
Get the Recipe: Black Bottom Pie
Grasshopper Pie
Grasshopper Pie is a minty, marshmallow-filled throwback that once turned heads with its bright green hue. It was the go-to no-bake dessert for parties, always a little flashy and never boring. Sweet, cool, and packed with nostalgia, it’s easy to see why it stood out. There’s no reason this one should stay in the past.
Get the Recipe: Grasshopper Pie
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie is exactly what comes to mind when you picture dessert in the 1960s. The woven crust and spiced apple filling feel like something pulled from a faded recipe card. This one didn’t need upgrades then, and it doesn’t now. It’s the kind of pie that still makes a table feel finished.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie