10 Forgotten Pies of the ’60s That Need a Comeback
The 1960s were a time of culinary exploration, yet some pie recipes from that era have been lost to the sands of time. These forgotten delights deserve a reintroduction to modern tables. Dive into the world of flaky crusts and creamy fillings as we explore ten pies that once graced the tables of the ‘60s, each with its own story and flavor. Reviving these classics can bring a slice of nostalgia back to our kitchens, offering both a taste of history and a scrumptious future.
1. Grasshopper Pie
Grasshopper Pie, a quintessential 1960s treat, is a visual and gustatory delight. Its bright green hue comes from crème de menthe, a minty liqueur that forms the basis of its creamy filling. This pie typically features a chocolate crumb crust, adding a delightful contrast in both color and flavor.
In those days, it was the go-to dessert for hosting stylish gatherings. The combination of mint and chocolate was not only refreshing but also visually appealing, making it a centerpiece at parties.
Reintroducing this pie today could add a retro charm to any dessert spread.
2. Jefferson Davis Pie
Jefferson Davis Pie hails from Southern kitchens, named with a nod to Confederate President Jefferson Davis. It is a rich pie made with molasses, coconut, and pecans, creating a sticky, sweet filling that sits in a flaky crust.
Popular in the ‘60s, this pie was a staple for family gatherings, offering a combination of textures that delighted many. The crunchy pecans juxtaposed against the gooey molasses filling provided a delightful surprise in every bite.
This pie, with its historical roots, can bring Southern hospitality back to modern tables.
3. Blueberry Chiffon Pie
Blueberry Chiffon Pie is as light and airy as a summer breeze. Featuring a delicate blueberry filling, this pie is set in a traditional pie crust and often topped with fluffy whipped cream.
In the ‘60s, it was celebrated for its refreshing taste, making it a perfect summer dessert. The natural sweetness of blueberries shines through in every slice, offering a taste of the season’s bounty.
Bringing this pie back can add a flavorful twist to summer picnics and barbecues, reminiscent of simpler, carefree days.
4. Chocolate Chess Pie
Chocolate Chess Pie, a simple yet decadent dessert, was a household favorite in the 1960s. It is known for its rich, fudge-like filling that sits beneath a perfectly crackled top.
The pie’s smooth texture contrasts beautifully with its crisp crust, making it a treat for both the eyes and the palate. Back then, it was often served with a dollop of whipped cream or a scoop of ice cream.
Revisiting this pie can indulge the chocolate lovers of today and bring a touch of retro charm to dessert menus.
5. Hawaiian Passion Fruit Pie
Hawaiian Passion Fruit Pie, bursting with tropical flavors, was a delight in the ‘60s. Its bright yellow filling, derived from passion fruit, creates a tart and sweet sensation that dances on the taste buds.
This pie often featured a graham cracker crust, enhancing its island-inspired taste. A slice of this pie transports you to the beaches of Hawaii, offering a mini-vacation with each bite.
Reviving this pie today can introduce an exotic flair to ordinary days, perfect for those who crave a taste of the tropics.
6. Shoofly Pie
Shoofly Pie, with its origins in Pennsylvania Dutch cuisine, was a nostalgic choice in the 1960s. Known for its crumbly topping and dark molasses filling, this pie offers a unique blend of sweet and spicy flavors.
It was often enjoyed during breakfast or as a midday treat, appreciated for its simplicity and depth. The name is said to come from the need to shoo flies away from its sticky sweetness.
Reviving Shoofly Pie today can offer a slice of history, appealing to those who love a rich, molasses flavor.
7. Buttermilk Pie
Buttermilk Pie, a Southern classic, charmed the ‘60s with its simple yet irresistible taste. Its filling, made from buttermilk, sugar, and eggs, is creamy and smooth, offering a tangy sweetness that’s utterly satisfying.
The pie’s golden crust adds a delightful crunch, balancing the creamy interior. It was a household staple, particularly during family gatherings and holiday feasts.
Resurrecting Buttermilk Pie today can offer a comforting, nostalgic treat, sure to please those who appreciate traditional flavors with a hint of tang.
8. Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is a celebration of sweet and tart flavors. The bright red strawberries paired with rhubarb create a delightful filling that’s both juicy and tangy.
The lattice crust not only adds visual appeal but also provides a satisfying crunch. This pie was a springtime favorite in the 1960s, often enjoyed in garden parties and family picnics.
Reintroducing this pie today can offer a taste of seasonal freshness, perfect for those who enjoy a harmonious blend of fruit flavors.
9. Lemon Meringue Pie
Lemon Meringue Pie, with its vibrant lemon filling and fluffy meringue topping, was a showstopper in the ‘60s. The pie’s tart lemon layer contrasts beautifully with the sweet, airy meringue, creating a balance of flavors that’s hard to resist.
It was often the highlight of family dinners, celebrated for its bright, sunny flavors. The golden peaks of the meringue added a touch of elegance to any table.
Bringing back Lemon Meringue Pie today can offer a burst of citrusy freshness, perfect for those who crave a zesty dessert.
10. Vanilla Custard Pie
Vanilla Custard Pie, with its smooth and creamy filling, was a comforting classic of the 1960s. The pie features a simple vanilla custard, baked to perfection with a golden-brown top.
Its understated elegance made it a favorite for family gatherings and casual tea parties. The pie’s gentle vanilla flavor is both soothing and satisfying, offering a taste of simplicity.
Reviving Vanilla Custard Pie today can provide a comforting, nostalgic dessert, ideal for those who appreciate the subtle sweetness of vanilla.