13 Forgotten Pies That Deserve a Spot Back on the Table

Some pies had their time, disappeared from the spotlight, and never got the comeback they deserved—until now. These 13 forgotten classics still pack the same flavor, nostalgia, and satisfaction they always did. Sweet, savory, chilled, or baked, every one of them proves it never should’ve left the rotation. It’s time to give dessert (or dinner) its rightful pie back.

A slice of chocolate pie with a swirl of whipped cream. — Chocolate Pie. Photo credit: Splash of Taste.

Blackberry Crumble Pie

Blackberry Crumble Pie takes about an hour and combines sweet-tart blackberries with a buttery brown sugar topping. The filling bakes into a soft, jammy texture that contrasts with the crisp crumble. Every slice gives you fruit, crunch, and just enough sweetness to keep digging in. It’s simple, bold, and easy to love again.
Get the Recipe: Blackberry Crumble Pie

Key Lime Pie with Coconut Whipped Cream

Key Lime Pie with Coconut Whipped Cream chills for a few hours and balances sharp lime filling with smooth coconut topping. The graham crust holds firm, letting the citrus shine without overwhelming. The whipped cream adds a light sweetness that rounds it all out. It’s tart, creamy, and surprisingly refreshing.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream

Mini Apple Pies

Mini Apple Pies bake in 50 minutes and wrap spiced apple slices in buttery crusts sized for one. The filling is warm and soft with just enough cinnamon and nutmeg to bring balance. Each pie delivers the comfort of a classic without the need to slice and share. Easy to serve and even easier to finish.
Get the Recipe: Mini Apple Pies

Pumpkin Pecan Pie

Overhead view of pumpin pecan pie. — Pumpkin Pecan Pie. Photo credit: At the Immigrant’s Table.

Pumpkin Pecan Pie bakes in just under an hour and blends smooth pumpkin custard with a sweet, crunchy pecan top layer. The textures stack well—creamy on the bottom, crisp on the surface. The spice is familiar without being too bold, and the nuts bring depth. It’s one pie that doesn’t make you choose between two favorites.
Get the Recipe: Pumpkin Pecan Pie

Grasshopper Pie

A slice of green oreo pie on a plate with a fork. — Grasshopper Pie. Photo credit: Real Life of Lulu.

Grasshopper Pie sets in the fridge and layers a chocolate crust with a minty green filling made with crème de menthe. The texture is airy and smooth, and the flavor walks the line between dessert and candy. It’s cool, sweet, and a little nostalgic. Great for slicing after something heavy or on hot nights.
Get the Recipe: Grasshopper 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 bakes in about 40 minutes and combines a chewy coconut base with a rich chocolate topping. The layers contrast beautifully—dense on the bottom, smooth on the top. The sweetness is balanced by the cocoa and texture from the coconut. It’s a pie that feels like dessert without going over the edge.
Get the Recipe: Chocolate Macaroon Pie

Sugar Cream Pie

Sugar Cream Pie takes about 50 minutes and sets up with a silky vanilla filling over a buttery crust. Known as “Hoosier Pie,” the flavor is rich, sweet, and simple with no fruit or chocolate in sight. It’s creamy and smooth with a hint of nutmeg. Proof that basic ingredients can still steal the show.
Get the Recipe: Sugar Cream 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 bakes for just over an hour with thin-sliced apples tucked under a woven pastry lid. The filling hits tart and spiced notes while the crust stays golden and crisp. It’s everything you remember from a classic, without the shortcuts. One fork in and you know why it lasted generations.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie

Grape Pie

Grape Pie bakes in about 50 minutes and uses Concord grapes for a tart-sweet flavor that’s rarely seen on modern menus. The filling sets into a jammy center with bright, bold fruit in every slice. The crust gives just enough crunch to balance it out. It’s unusual, vibrant, and worth a second look.
Get the Recipe: Grape 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 bakes in 50 minutes and loads fresh blueberries into a flaky bottom crust with a sugar-dusted top. The fruit stays plump and juicy, and the filling isn’t too thick or starchy. It’s light, fruity, and fits perfectly at any table. No fuss, no extras—just pie the way it’s supposed to be.
Get the Recipe: Victory Blueberry Pie

Old Fashioned Pecan Pie Recipe (no corn syrup!)

A bite of pecan pie on a fork. — Old Fashioned Pecan Pie Recipe (no corn syrup!). Photo credit: Little House Big Alaska.

Old Fashioned Pecan Pie skips the corn syrup and still brings the same crunchy top and gooey center in under an hour. The nuts toast while baking, adding richness to the simple filling. It’s sweet but not overpowering, with a flaky crust holding it all together. A straightforward take that still gets wiped clean.
Get the Recipe: Old Fashioned Pecan Pie Recipe (no corn syrup!)

Coconut Cream Pie

Coconut Cream Pie chills after about 40 minutes of prep and layers rich coconut custard with whipped cream over a crisp crust. The texture is thick and silky, with a toasty coconut flavor throughout. Every bite is cool and comforting with just enough chew from the flakes. It’s a pie that makes you slow down.
Get the Recipe: Coconut Cream Pie

Chocolate Pie

Chocolate Pie takes just under an hour and sets into a dense, smooth filling inside a traditional pie crust. The flavor is deep and cocoa-forward, almost like a sliceable pudding. It serves clean, holds shape, and satisfies without needing extra toppings. Just chocolate, done right, in pie form.
Get the Recipe: Chocolate Pie