15 Vintage ’60s Pies Grandma Would’ve Thrown Hands Over

These 15 vintage ’60s pies weren’t just desserts—they were statements. They showed up at every gathering, stole the spotlight, and never had leftovers. From Sunday tables to church socials, these pies earned a permanent spot in the family recipe box. If Grandma threw hands over them, you know they’re still worth baking today.

A flaky pastry filled with spiced apples is cut in half on a wooden board. — Puff Pastry Apple Pie Pockets. Photo credit: Quick Prep Recipes.

Mini Apple Pies

Mini Apple Pies bring all the flavor of a classic 1960s apple pie in a portable size. The filling stays true to the era with tender apples and warm cinnamon, baked in a flaky crust. While the size is updated, the flavor reflects the homemade pies that were always first to vanish. These vintage pies may be small, but they still carry Grandma’s stamp of approval.
Get the Recipe: Mini Apple Pies

Blackberry Crumble Pie

Blackberry Crumble Pie brings back the kind of fruit pie you’d expect to see cooling on a ’60s windowsill. It skips the second crust in favor of a buttery crumble, letting the berries take center stage. This pie reflects the season-first mindset of mid-century kitchens. If Grandma had berries in hand, this was the pie she’d bake first.
Get the Recipe: Blackberry Crumble Pie

Key Lime Pie with Coconut Whipped Cream

Key Lime Pie with Coconut Whipped Cream captures the tangy, chilled desserts that showed up on 1960s sideboards in warmer months. The citrus filling and graham crust were common when ovens stayed off and flavor stayed sharp. The coconut topping leans into tropical trends that were gaining popularity at the time. One slice and you’re back at a vintage summer cookout.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream

Old Fashioned Pecan Pie

A bite of pecan pie on a fork. — Old Fashioned Pecan Pie. Photo credit: Little House Big Alaska.

Old Fashioned Pecan Pie brings the sticky, sweet richness that ruled dessert tables in the ’60s. This version skips corn syrup in favor of bold flavor and a sturdy, homemade finish. It was a staple at holidays and potlucks, earning its place year after year. Grandma didn’t let this one out of her sight when it was on the table.
Get the Recipe: Old Fashioned Pecan Pie

Victory Blueberry Pie

Slice of blueberry pie with whipped cream on glass plate. — Victory Blueberry Pie. Photo credit: Real Life of Lulu.

Victory Blueberry Pie delivers the kind of fruit-stuffed dessert that defined 1960s baking with whatever was fresh. A golden crust holds juicy berries that bubble up just like Grandma’s always did. It’s simple, direct, and made to feed a crowd. This pie didn’t need frosting or frills to get remembered.
Get the Recipe: Victory Blueberry Pie

Strawberry Cream Pie

Strawberry Cream Pie brings that retro cool-factor with a graham cracker base and chilled, creamy filling. It was popular in the ’60s for its no-fuss prep and eye-catching color. Sweet and tangy without ever needing the oven, it brought balance to tables full of heavy meals. This pie was the pink star of many a Sunday spread.
Get the Recipe: Strawberry Cream Pie

Peanut Butter Pie

Peanut Butter Pie delivers on the no-bake trend that swept through 1960s kitchens during the hotter months. With a creamy center and cookie crust, it was made for church dinners and back porch nights. It came together quickly, but no one forgot its flavor. This was the pie that made extra slices disappear before the main course did.
Get the Recipe: Peanut Butter Pie

Sugar Cream Pie

Sugar Cream Pie is a true vintage pie, born from necessity and perfected with patience. Its custard filling and crackly top came straight from pantry staples—a key feature in 1960s baking. It didn’t need fruit or frills, just a quiet presence and a steady hand. This pie showed up humble and left remembered.
Get the Recipe: Sugar Cream Pie

Old-Fashioned Coconut Cream Pie

Slice of coconut cream pie on white plate with pink tablecloth in background. — Old-Fashioned Coconut Cream Pie. Photo credit: Real Life of Lulu.

Old-Fashioned Coconut Cream Pie brought a cool, creamy break from heavier bakes on 1960s tables. Coconut gave it just enough flair without stepping too far from tradition. Served chilled in a flaky crust, it balanced texture and flavor with no shortcuts. This was the pie that quietly stole the spotlight at every gathering.
Get the Recipe: Old-Fashioned Coconut Cream Pie

Mock Apple Pie

Slice of pie with crumb topping on a stack of plates, surrounded by crackers and cinnamon sticks. — Mock Apple Pie. Photo credit: Real Life of Lulu.

Mock Apple Pie used cleverness instead of fresh fruit, reflecting the make-do spirit of 1960s kitchens. Ritz crackers stood in for apples, but the cinnamon and sugar did all the convincing. It was born from resourcefulness and stuck around because it worked. This pie earned its place without ever needing a trip to the orchard.
Get the Recipe: Mock Apple Pie

Chocolate Macaroon Pie

A slice of chocolate coconut pie on a plate. — Chocolate Macaroon Pie. Photo credit: Real Life of Lulu.

Chocolate Macaroon Pie mixed pantry basics into something bold enough to hold its own in any decade. The chocolate was rich, the coconut chewy, and the crust had that just-right snap. It was a simple recipe that still brought something memorable to the table. Grandma didn’t just bake it—she bragged on it.
Get the Recipe: Chocolate Macaroon Pie

Black Bottom Pie

A slice of chocolate cream pie on a plate. — Black Bottom Pie. Photo credit: Real Life of Lulu.

Black Bottom Pie delivered layer after layer in a time when single-flavor pies ruled. With a base of chocolate, a custard middle, and whipped topping, it showed up with structure and flair. Served chilled, it was perfect for hosting or holidays. No one forgot who brought this one to the table.
Get the Recipe: Black Bottom Pie

Butterscotch Pie

Butterscotch Pie brought caramel-like depth and a cloud of meringue that kept things from feeling too heavy. It was quick to assemble and easy to slice, making it a go-to when dessert needed to impress. Sweet without being cloying, it stood out from fruit-based pies of the era. This one came out when banana and chocolate had already had their turns.
Get the Recipe: Butterscotch Pie

Old-Fashioned Lattice Top Apple Pie

Overhead view of apple pie with apples. — Old-Fashioned Lattice Top Apple Pie. Photo credit: At the Immigrant’s Table.

Old-Fashioned Lattice Top Apple Pie baked up like the showpiece of every ’60s holiday spread. The woven crust, cinnamon-simmered apples, and golden finish made it the centerpiece every time. It didn’t try anything new—it just did the classic right. If Grandma picked one pie to guard with her life, this was it.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie

Puff Pastry Apple Pie Pockets

Puff Pastry Apple Pie Pockets kept all the flavor of a vintage apple pie but packed it into an easy-to-hold form. The cinnamon-spiced filling honored the flavor of Grandma’s slices, even if the crust came from the freezer. These were fast to bake and quicker to disappear. If the ’60s had a grab-and-go pie, this would’ve been it.
Get the Recipe: Puff Pastry Apple Pie Pockets