19 Vintage Pies From the ’60s Grandma Would’ve Fought For
These are the pies that filled 1960s kitchens and rarely made it to the fridge with leftovers. From rich fillings to flaky crusts, these 19 vintage pies were the kind Grandma would’ve guarded with a serving spoon. They weren’t flashy, but they were dependable, loved, and always the first dessert gone. If you’ve ever wondered what dessert looked like before store-bought shortcuts, these pies are your answer.
Mini Apple Pies
Mini Apple Pies bring the familiar comfort of ’60s apple pie but in a scaled-down version that fits modern servings. The filling stays true to the era with cinnamon and soft apples, but the form shifts away from that classic shared-slice experience. These vintage pies were about gathering around the table, not grabbing and going. Still, the flavor holds its own in any decade.
Get the Recipe: Mini Apple Pies
Key Lime Pie with Coconut Whipped Cream
Key Lime Pie with Coconut Whipped Cream echoes the cool, citrusy desserts that made their mark on 1960s dessert trays. Tart, creamy, and chilled, it fit right in at summer luncheons or Sunday dinners. The coconut whipped cream gives it a nod to tropical flavors that were gaining traction at the time. This pie still knows how to draw a crowd.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream
Blackberry Crumble Pie
Blackberry Crumble Pie feels like the kind of fruit dessert that landed on many picnic tables in the ’60s. The crumble topping skips the formality of a double crust but delivers every bit of homemade charm. Juicy berries baked under a golden layer made this a go-to when fruit was in season. It’s the kind of pie Grandma would’ve made with pride and passed down with purpose.
Get the Recipe: Blackberry Crumble Pie
Old Fashioned Pecan Pie
Old Fashioned Pecan Pie leans into everything a 1960s dessert should be—sweet, sticky, and made with what you had on hand. This version skips corn syrup in favor of deeper flavor and a texture that holds up. It’s rich, nutty, and always part of a holiday table that stuck in your memory. One slice reminds you why it was worth guarding back then.
Get the Recipe: Old Fashioned Pecan Pie
Pie Crust Tarts
Pie Crust Tarts turned leftover dough into something kids reached for before anything else. With a dollop of jam and a quick bake, these mini pies made sure nothing went to waste in the 1960s kitchen. They were fast, smart, and always in the oven right after a bigger pie came out. These deserve more than just the “extra” label.
Get the Recipe: Pie Crust Tarts
Puff Pastry Apple Pie Pockets
Puff Pastry Apple Pie Pockets might be quicker than the pies of the past, but their spiced filling sticks close to tradition. The flavor calls back to cinnamon-heavy slices from the 1960s, even if the crust comes from the freezer. They’re hand-held, but they carry the full flavor of something Grandma would’ve made from scratch. These pockets punch above their weight.
Get the Recipe: Puff Pastry Apple Pie Pockets
Chocolate Cream Pie
Chocolate Cream Pie was a staple dessert that never overstayed its welcome on a 1960s table. The filling was smooth, the crust crisp, and the whipped topping finished it all off just right. It looked fancy but came together easily with pantry basics. No one questioned its place at dessert time.
Get the Recipe: Chocolate Cream Pie
Victory Blueberry Pie
Victory Blueberry Pie is the kind of summer dessert that popped up when berries were fresh and the fridge was full. With a jammy interior and golden crust, it reflected a 1960s style of baking that leaned into what the season gave. No fluff, no extras—just pie as it was meant to be. This one didn’t need a name to be remembered.
Get the Recipe: Victory Blueberry Pie
Pumpkin Pecan Pie
Pumpkin Pecan Pie merges two pie staples that headlined many 1960s holiday spreads. The spiced pumpkin base and crisp pecan layer gave it the best of both worlds without complicating the process. It held its own at Thanksgiving tables long before mashups were trendy. This pie didn’t compromise—it doubled down.
Get the Recipe: Pumpkin Pecan Pie
Strawberry Cream Pie
Strawberry Cream Pie fits the mold of chilled, fruit-forward pies that were everywhere in the 1960s. The graham cracker crust and light, creamy filling kept prep simple and flavor strong. Served cold, it brought a pop of pink to dessert tables just when things needed brightening up. This pie feels like flipping open a vintage cookbook and pointing to page one.
Get the Recipe: Strawberry Cream Pie
Peanut Butter Pie
Peanut Butter Pie brought comfort and ease to dessert without needing an oven, which made it a staple for hot kitchens in the ’60s. Its creamy filling and graham crust gave it structure without the wait. Potlucks, picnics, and church socials knew this pie well. It never needed an excuse to show up—just a pie plate.
Get the Recipe: Peanut Butter Pie
Sugar Cream Pie
Sugar Cream Pie stayed true to pantry pies that relied on basics, not berries. Smooth, custardy, and lightly sweet, it was a 1960s classic that didn’t ask for much but delivered every time. Known in the Midwest but loved beyond it, this pie kept things humble and reliable. One forkful, and it all comes back.
Get the Recipe: Sugar Cream Pie
Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie brought chilled comfort with a texture that stood firm and a flavor that stayed with you. Coconut was just adventurous enough for the 1960s, but still familiar. This pie showed up at reunions and family dinners without a fuss. It didn’t shout for attention—it just never left the table.
Get the Recipe: Old-Fashioned Coconut Cream Pie
Mock Apple Pie
Mock Apple Pie came out of a need to make something from nothing—crackers, sugar, and spice imitating the real thing. In the 1960s, creativity in the kitchen meant this pie wasn’t just a trick, it was tradition. The taste was close enough to fool most and loved enough to repeat. This pie earned its spot without ever peeling a single apple.
Get the Recipe: Mock Apple Pie
Chocolate Macaroon Pie
Chocolate Macaroon Pie combined coconut and chocolate in a bake that felt bold for the ’60s but still came from a simple pantry. The crust snapped, the filling stayed chewy, and it all worked in a way that felt fresh but familiar. It didn’t overdo it—just did what it came to do. One look and you knew Grandma wasn’t skipping dessert.
Get the Recipe: Chocolate Macaroon Pie
Black Bottom Pie
Black Bottom Pie gave layers before layers were expected—chocolate, custard, and whipped topping stacked just right. It made a splash at 1960s dinner parties with its rich base and cool finish. It held its own on a dessert table crowded with fruit pies and baked crusts. You could count on it to be remembered after the plates cleared.
Get the Recipe: Black Bottom Pie
Butterscotch Pie
Butterscotch Pie was the sweet finish that showed up when banana or chocolate wasn’t on the menu. With a rich, caramel-like filling and light meringue on top, it offered just enough contrast to cut the sweetness. It was easy to make ahead and served like a dream. This pie was proof you didn’t need fruit to close out a meal right.
Get the Recipe: Butterscotch Pie
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie stood tall on any 1960s table, with a woven crust and cinnamon-simmered apples baked until golden. It didn’t try anything new—it just nailed the basics. The lattice gave it that showpiece look that made you proud to bring it to the table. If Grandma had one pie to guard, this would’ve been it.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Grasshopper Pie
Grasshopper Pie brought a splash of mint green and a no-bake option that felt fancy without being hard. Popular for its color and cool flavor, it earned its place on 1960s party tables and special occasions. The texture was smooth, the crust was crisp, and the flavor was unmistakable. This pie didn’t just stand out—it practically strutted.
Get the Recipe: Grasshopper Pie