17 Old-Fashioned Southern Desserts That’ll Take You Back to the ’50s
These 17 old-fashioned Southern desserts still carry the same charm they had back in the ’50s. They’re the kind of sweet, familiar recipes that got passed down, stayed in church cookbooks, and kept showing up at family tables. Each one brings back the era when dessert wasn’t optional, and no one asked for store-bought. If you’re looking for something that truly takes you back, these 17 are it.
Strawberry Shortcake with Brown Sugar Biscuits
Strawberry Shortcake with Brown Sugar Biscuits stacks soft biscuits, fresh fruit, and cream the way Southern desserts always handled summer. The biscuits bake sturdy, not crumbly, and hold their shape under layers of sweet strawberries. These Southern desserts were built to stand tall and go fast on the table. It’s the one that made everyone hold their plate steady and hope for seconds.
Get the Recipe: Strawberry Shortcake with Brown Sugar Biscuits
Butterscotch Peach Crisp with Fresh Peaches
Butterscotch Peach Crisp with Fresh Peaches is the kind of bubbling Southern dessert that didn’t last long once Grandma set it down. The oat topping crisps up fast without hiding the fruit beneath. These Southern desserts came from memory, not measurements, and always turned out just right. It’s the one you could smell before you even made it through the screen door.
Get the Recipe: Butterscotch Peach Crisp with Fresh Peaches
Spiced Pear Cobbler
Spiced Pear Cobbler keeps things simple with soft pears and a biscuit topping that bakes golden without any stress. This Southern dessert tastes like something passed down from a recipe card with stains and notes in the margins. These Southern desserts didn’t need decorations—they needed a spoon and a crowd. It’s the one Grandma handed off with pride after it cooled just enough.
Get the Recipe: Spiced Pear Cobbler
Easy Lemon Bars with Shortbread Crust
Easy Lemon Bars with Shortbread Crust come out sharp and balanced—sweet, tart, and easy to stack on a paper napkin. The crust stays firm while the lemon cuts through clean like the best Southern desserts from the ’50s did. These Southern desserts didn’t waste time or ingredients, just got the job done and passed the test. It’s the kind that always showed up at bake sales with half already missing.
Get the Recipe: Easy Lemon Bars with Shortbread Crust
Peanut Butter Pie
Peanut Butter Pie sits cold, smooth, and straight out of the fridge, just the way Southern desserts handled no-bake situations in the ’50s. The filling sets fast in a graham cracker crust and doesn’t fall apart under pressure. These Southern desserts always earned a spot at the table without heating up the house. It’s the pie that disappeared before the coffee even finished brewing.
Get the Recipe: Peanut Butter Pie
Old-Fashioned Pecan Pie
Old-Fashioned Pecan Pie skips the shortcuts and leans into that caramelized crunch Southerners perfected before corn syrup took over. The filling bakes deep and rich, with every pecan slice settled into place. These Southern desserts earned their reputation by showing up at holidays and staying put until the last fork scraped the plate. It’s the one you didn’t even try to improve on.
Get the Recipe: Old-Fashioned Pecan Pie
Strawberry Trifle
Strawberry Trifle builds in layers—fruit, cake, and cream stacked in a glass bowl that only came out when company did. These Southern desserts didn’t need baking, just smart layering and a fridge shelf cleared in advance. It feeds a table and still manages to look like someone planned ahead. It’s the one you couldn’t stop watching as the layers slowly disappeared.
Get the Recipe: Strawberry Trifle
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie comes with woven crust and slow-baked apples that smelled like the kind of Sunday Grandma made a pie just to use up fruit. These Southern desserts were worth every step, and the result was a slice that held shape and scent alike. The cinnamon sugar on top browned just enough to let you know it was time. It’s the one that had folks showing up early just to get the first slice.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Grape Pie
Grape Pie might’ve started regional, but it turned into a Southern dessert that stuck around with deep, jammy flavor. Concord grapes bake down to something almost like candy, tucked into a flaky crust that never split. These Southern desserts didn’t shout, but they made people come back asking what was in it. It’s the one that proved Grandma always knew what would work.
Get the Recipe: Grape Pie
Sugar Cream Pie
Sugar Cream Pie skips fruit and frosting and proves a Southern dessert could shine with just cream, sugar, and a little patience. The texture sets smooth and sturdy, with flavor that comes from time in the oven, not from toppings. These Southern desserts held their own without saying much. It’s the pie that sat quiet at the end of the table and still got eaten first.
Get the Recipe: Sugar Cream Pie
Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie slices thick with a cream base that never weeps and a topping that holds through the whole afternoon. These Southern desserts were made for chilling, plating, and setting down with confidence. The coconut adds bite while the crust holds every piece together like it always did back then. It’s the one that made Grandma open the fridge just to peek again.
Get the Recipe: Old-Fashioned Coconut Cream Pie
Butterscotch Pie
Butterscotch Pie comes from pantry staples and bakes into a Southern dessert that proves pudding never needed a box. Topped with meringue and cut clean, it sat proud without trying too hard. These Southern desserts knew balance without needing fruit or flair. It’s the pie that made someone raise a fork and say, “Now that’s how it’s done.”
Get the Recipe: Butterscotch Pie
Grasshopper Pie
Grasshopper Pie chilled in the fridge with that unmistakable green hue and a flavor that brought the ’50s back in one bite. These Southern desserts might’ve looked bold, but they still hit the table like any pie Grandma had the nerve to try once and keep. The mint and chocolate hold firm and slice easy without falling apart. It’s the one that looked like a party before the plates even hit the table.
Get the Recipe: Grasshopper Pie
Basil Peach Cobbler
Basil Peach Cobbler adds a subtle update to a Southern dessert that’s been baked the same way since the ’50s. The basil sharpens the fruit without taking over, and the biscuit topping stays golden without guesswork. These Southern desserts are scooped straight from the pan and best served warm before anyone asks what’s in it. It’s the one that made everyone stop talking long enough to take a bite.
Get the Recipe: Basil Peach Cobbler
Chocolate Macaroon Pie
Chocolate Macaroon Pie presses coconut and cocoa together in a sliceable Southern dessert that held its place in Grandma’s fridge. It bakes firm, cuts clean, and never needed frosting or decoration to get eaten. These Southern desserts stood out for keeping things simple and still showing up strong. It’s the pie that made folks slow down and ask how old the recipe really was.
Get the Recipe: Chocolate Macaroon Pie
Strawberry Cream Pie
Strawberry Cream Pie sets soft but steady, holding layers of smooth fruit filling over a crumbly graham crust. These Southern desserts chill fast and serve easy, with just the right texture to carry a spring dessert spread. It balances creamy and bright the way many ’50s pies aimed to. It’s the kind that looked like sunshine once sliced.
Get the Recipe: Strawberry Cream Pie
Cherry Cobbler
Cherry Cobbler bakes up sweet and juicy with a topping you don’t have to roll, just drop and bake until golden. These Southern desserts don’t bother with a fancy finish—they go straight from oven to plate. The cherries bubble up into something sticky and scoopable, no knife needed. It’s the one that stained Grandma’s apron and the recipe card.
Get the Recipe: Cherry Cobbler