21 Retro Pies From the ’60s Worth Repeating

Some pies never left the memory of the 1960s—and these 21 are proof. They’re the kind of retro desserts that once sat on every counter, table, and potluck plate. From chilled slices to rich, baked classics, these pies still hold up without needing a rewrite. If you’re ready to bring back what worked then, this list does exactly that.

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

Blackberry Crumble Pie

Blackberry Crumble Pie reflects the kind of rustic desserts that showed up at nearly every 1960s picnic and church supper. The juicy filling and buttery topping keep it grounded in old-school flavor. It’s simple but delivers in a way that feels timeless. This pie doesn’t just deserve a comeback—it never really left.
Get the Recipe: Blackberry Crumble Pie

Key Lime Pie with Coconut Whipped Cream

Key lime pie on plate with coconut whipped cream on top and lime wedge. — Key Lime Pie with Coconut Whipped Cream. Photo credit: Renee Nicole’s Kitchen.

Key Lime Pie with Coconut Whipped Cream throws it back to the chilled citrus pies that made waves in the 1960s. Its tart filling and creamy topping reflect the contrast that made these pies a favorite at gatherings. Simple, cool, and easy to prep, it brings retro flavor without the work. This pie still hits the mark and deserves its spot again.
Get the Recipe: Key Lime Pie with Coconut Whipped Cream

Mini Apple Pies

Mini Apple Pies bring the familiar flavor of a classic pie but trade the full-sized slice for individual servings. While the taste stays true to what made 1960s pies popular, the portion shift makes it feel less like something from the past. These pies are easy to serve but miss the table-sharing vibe that was common back then. It’s a nod to the original, but the full pie deserves the real comeback.
Get the Recipe: Mini Apple Pies

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 captures a time when summer berries and simple prep were all you needed. The flaky crust and jammy interior made it a regular at 1960s dinners and family events. It’s light on extras but full of memory. This pie brings back a kind of comfort that still works today.
Get the Recipe: Victory Blueberry Pie

Strawberry Cream Pie

Strawberry Cream Pie recalls the chilled pies that made spring tables pop in the 1960s. The soft filling and graham cracker crust are exactly the kind of pairing that turned up in vintage cookbooks. It’s cool, quick, and looks the part with every slice. This pie feels like a faded favorite ready to be remembered.
Get the Recipe: Strawberry Cream Pie

Single-Serve Apple Pie

Mini apple pie on cutting board. — Single-Serve Apple Pie. Photo credit: Little Bit Recipes.

Single-Serve Apple Pie has the flavor of a 1960s apple pie but downsized into a modern format. While handy, it loses some of the communal feel that pies from the era often represented. The filling stays true, but the form shifts the experience. It’s a convenient version of a pie that once brought everyone together.
Get the Recipe: Single-Serve Apple Pie

Pie Crust Tarts

Jelly filled pie crust cookies. — Pie Crust Tarts. Photo credit: One Hot Oven.

Pie Crust Tarts made use of every last scrap of dough—a common habit in 1960s kitchens where nothing was wasted. Filled with jam and baked until crisp, they were simple, fast, and always a hit with kids. These bite-sized pies felt like a treat without needing much effort. It’s time these little classics made their way back onto baking sheets.
Get the Recipe: Pie Crust Tarts

Sugar Cream Pie

Sugar Cream Pie—also known as Hoosier Pie—stood out in the 1960s for being rich, custardy, and easy to make with pantry basics. With no fruit or topping required, it relied on texture and a hint of sweetness to win people over. It’s humble and classic, and that’s exactly why it lasted. This is the kind of pie that deserves another seat at the table.
Get the Recipe: Sugar Cream 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 channels the kind of flavor mashups that started gaining attention in 1960s home baking. With its cocoa crust and coconut filling, it checks all the boxes for a dessert that felt special without being too formal. It’s bold, balanced, and built to last past trends. One slice and it’s clear this pie deserves another run.
Get the Recipe: Chocolate Macaroon Pie

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 throws back to when pies were made with what you had, skipping shortcuts like corn syrup. The result is a pie that feels closer to how it would’ve been baked in the 1960s—rich, nutty, and full of texture. This dessert brought depth to any holiday table back then. One slice, and it’s clear why it should be back on ours today.
Get the Recipe: Old-Fashioned Pecan 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 uses crackers instead of fruit, a trick that was surprisingly common in 1960s kitchens. It mimics the texture and flavor of real apple pie without actually using apples, showing the era’s creativity with limited ingredients. It’s clever, frugal, and shockingly convincing. This recipe proves not every pie needs the real thing to bring back memories.
Get the Recipe: Mock Apple Pie

Puff Pastry Apple Pie Pockets

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.

Puff Pastry Apple Pie Pockets give a shortcut version of the apple pies that filled 1960s kitchens with the smell of cinnamon. Though more modern in execution, the flavor still pulls from the same retro source. They’re faster to make but just as easy to love. These little pockets feel like a quick bite of a pie that never really left.
Get the Recipe: Puff Pastry Apple Pie Pockets

Grape Pie

Grape Pie takes a regional classic and gives it space to shine, just as it did in the ’60s. Concord grapes create a rich, tangy filling that’s both bold and comforting. It’s not the most famous pie, but it left a mark in its time. Bringing it back now means reviving a pie that knew how to stand out quietly.
Get the Recipe: Grape Pie

Pumpkin Pecan Pie

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

Pumpkin Pecan Pie combines two of the most popular 1960s pie fillings in one smooth, crisp-topped bake. Its layered texture and rich flavor mirror what often showed up on fall dessert tables. It’s a throwback that makes sense, especially during the holidays. Bring this one back and let it take the spotlight again.
Get the Recipe: Pumpkin Pecan 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 is one of those pies that defined dessert in the 1960s. Its spiced apples and woven crust never needed any extras to impress. It brings structure, flavor, and that homemade touch that was everywhere back then. Bring this one back, and watch it become the centerpiece again.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie

Peanut Butter Pie

Peanut Butter Pie taps into a flavor that was everywhere in mid-century desserts. Its creamy filling and graham cracker crust made it a popular no-bake choice at casual gatherings. In the 1960s, pies like this were a staple at potlucks and family dinners. One slice and you’ll remember why it earned a spot on the table.
Get the Recipe: Peanut Butter Pie

Chocolate Cream Pie

Chocolate Cream Pie was the kind of dessert you’d expect at a 1960s celebration or Sunday dinner. Its smooth chocolate center and flaky crust made it a dependable favorite without any fuss. Finished with a layer of whipped topping, it checked every box for what a pie needed to be. It’s hard to argue this one ever should’ve faded.
Get the Recipe: Chocolate Cream 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 layers chocolate and whipped custard in a way that made it a showpiece dessert during the ’60s. Its bold flavor and creamy texture gave it a reputation that’s still hard to beat. Once seen as a go-to for dinner parties, it still has everything going for it. This one comes back with confidence and stays there.
Get the Recipe: Black Bottom 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 brings back the thick, chilled desserts that once closed out many 1960s meals. Topped with whipped cream and full of coconut flavor, it’s a pie that stood out without needing much decoration. The texture and flavor still hold up without updates. This is a pie that belongs in both memory and rotation.
Get the Recipe: Old-Fashioned Coconut Cream Pie

Butterscotch Pie

Butterscotch Pie was a staple dessert during the 1960s thanks to its smooth filling and rich, caramel-like taste. A soft meringue on top gave it just the right finish to make it dinner party-ready. It’s simple, nostalgic, and still delivers on every front. This is one recipe that deserves to be more than an old photo.
Get the Recipe: Butterscotch Pie

Grasshopper Pie

Grasshopper Pie is a no-bake dessert that once stole the show with its bright color and cool mint filling. Popular in the 1960s for its standout look and flavor, it was often reserved for parties and holidays. It’s sweet, smooth, and unmistakably retro. This pie deserves more than nostalgia—it deserves a return.
Get the Recipe: Grasshopper Pie