15 Forgotten Pies Of The ’60s That Deserve A Comeback
The 1960s were a time of culinary innovation and delight, with a vast array of pies that graced the American dessert table. While these pies may have been overshadowed by more modern desserts in recent years, their unique flavors and historical significance deserve a fresh look. This blog post explores 15 forgotten pies from the 1960s that are ripe for a comeback, offering rich, nostalgic flavors that are sure to captivate the taste buds of both young and old.
1. Butterscotch Pie
With its silky butterscotch custard nestled in a flaky crust, butterscotch pie is a delight for the senses. Topped with a fluffy layer of whipped cream, this dessert offers a rich, sweet experience that is often overlooked in today’s fast-paced world.
Imagine savoring each bite as the creamy texture melts in your mouth, leaving behind a warm, sugary aftertaste. This pie was a staple at family gatherings and special occasions, cherished for its understated elegance and comforting sweetness.
2. Lemon Chiffon Pie
Light, airy, and bursting with tart lemon flavor, the lemon chiffon pie is like sunshine on a plate. Its whipped citrus filling offers a refreshing contrast to the buttery crust.
Perfect for spring gatherings, this pie’s bright color and zesty taste bring joy to any table setting. In the 1960s, its breezy appeal was a favorite for those looking to indulge without feeling weighed down, making it a timeless classic that deserves a spot in modern kitchens.
3. Vinegar Pie
An unexpected gem from the Depression era, vinegar pie found a home in the 1960s kitchens. Made with pantry staples, it offers a sweet, tangy flavor that surprises and delights.
The lack of fruit led to this inventive creation, where vinegar adds a subtle bite to the sugary filling. It’s a testament to the resourcefulness of home cooks and a comforting reminder of simpler times, making it an intriguing dessert for today’s adventurous eaters.
4. Millionaire Pie
The millionaire pie is a no-bake wonder that combines creamy pineapple and coconut with crunchy pecans and cherries. Nestled in a graham cracker crust, it’s both retro and refreshing.
Its simplicity made it a go-to recipe for busy homemakers in the ’60s, yet its rich flavors suggest elegance. This pie requires little effort but delivers maximum impact, offering a tropical escape with every bite—a true nostalgic treat that deserves a second look today.
5. Tomato Soup Spice Pie
Tomato soup spice pie might sound unconventional, but its moist, spiced flavor resembles that of a pumpkin or carrot cake in pie form. The tomato soup adds an unexpected depth to the spiced filling.
This pie was a quirky favorite in the 1960s, often served during fall gatherings. Its unique ingredient list intrigues the adventurous baker and invites curiosity, making it a delightful surprise for those seeking something out of the ordinary today.
6. Black Bottom Pie
Layered with rich chocolate custard on the bottom and vanilla or rum custard on top, black bottom pie is a true showstopper. Finished with a generous layer of whipped cream, it offers indulgence in every bite.
In the 1960s, this pie was the centerpiece of elegant dinner parties, loved for its contrasting flavors and textures. The combination of chocolate and vanilla creates a balanced richness that is both sophisticated and satisfying.
7. Rhubarb Custard Pie
Tart rhubarb blended with creamy egg custard creates a sweet, sour, and silky experience in rhubarb custard pie. This dessert brings a touch of spring to the table with its vibrant flavors.
During the 1960s, it was a popular choice for spring potlucks and family gatherings. The contrast between the tartness of rhubarb and the smoothness of the custard makes it a uniquely delightful pie that continues to tantalize taste buds today.
8. Peanut Butter Pie
Creamy and rich, peanut butter pie offers a salty-sweet filling over a chocolate or graham cracker crust. Often chilled, it’s topped with whipped topping or a drizzle of chocolate syrup.
This pie was a beloved dessert for peanut butter lovers in the 1960s, celebrated for its decadent taste and satisfying texture. The combination of creamy peanut butter and crunchy crust made it a favorite choice for both casual family dinners and special occasions.
9. Grasshopper Pie
With its refreshing minty flavor and cool, creamy texture, grasshopper pie is a groovy green delight. Made with crème de menthe and marshmallows, it stands out with its vibrant color.
This icebox pie was a favorite cool-down treat during the ’60s, loved for its whimsical appearance and delightful taste. It offers a retro charm that appeals to both young and old, making it an ideal choice for those looking to revive a unique slice of history.
10. Coconut Cream Pie (with Toasted Coconut)
The classic coconut cream pie, topped with toasted coconut, brings nostalgic flavors to life. Rich vanilla custard pairs perfectly with the crunchy coconut topping.
Though still around, the old-school toasted coconut version offers an extra layer of texture and flavor worth rediscovering. In the 1960s, it was a beloved dessert, inviting diners to indulge in its creamy, tropical taste—a timeless classic that’s hard to resist.
11. Icebox Lime Pie
The citrus cousin to Key lime, icebox lime pie is made with regular limes, condensed milk, and a chilled graham crust. Its refreshing taste and creamy texture make it a summer favorite.
In the 1960s, this pie was a go-to dessert for hot days, offering a cool, tangy reprieve from the heat. Easy to make and incredibly satisfying, it remains a cherished treat for those seeking a taste of the past today.
12. Chess Pie
Sweet, simple, and satisfying, chess pie features a custard-like filling made of sugar, butter, eggs, and cornmeal. Its classic Southern charm shines through in every bite.
During the 1960s, it was a comforting standby dessert, easy to prepare and loved for its rich, sugary flavor. The straightforward ingredients and uncomplicated preparation make it a delightful piece of culinary history worth revisiting.
13. Oatmeal Pie
Often described as a poor man’s pecan pie, oatmeal pie replaces nuts with oats in a gooey brown sugar filling. Unexpectedly good, it offers a hearty sweetness.
This pie found its place in 1960s kitchens as a budget-friendly dessert option. Its chewy texture and warm flavor provide a comforting treat, perfect for those looking to enjoy a slice of nostalgia without breaking the bank.
14. Flapper Pie
A Canadian prairie classic, flapper pie made its way to the U.S. through mid-century cookbooks. Vanilla custard, graham crust, and meringue topping create a delightful combination.
In the 1960s, this pie was a hit among those who appreciated its creamy, dreamy layers. Its retro charm and delectable taste make it a wonderful addition to today’s dessert repertoire, perfect for those who enjoy a bit of culinary history.
15. Banana Cream Pie (From Scratch)
Banana cream pie from scratch offers the real-deal experience with homemade custard and fresh banana slices. Unlike instant pudding versions, this pie captures the essence of the 1960s kitchen.
Its creamy texture and rich flavor made it a beloved dessert back then, bringing smiles to faces with each bite. The combination of custard and bananas creates a harmonious blend that continues to delight dessert lovers today.