Food and Recipes Desserts Pies Vintage Southern Pie Recipes We Still Love These will always be in our recipe tin. By Jenna Sims Jenna Sims Jenna is a Senior Digital Editor for Southern Living and joined the team in 2014. She writes, produces, and assigns content with a focus on email growth and commerce content. She covers a range of topics in the lifestyle space from holiday gift guides to new product launches to tips for cooking with your air fryer. Southern Living's editorial guidelines Updated on November 4, 2023 Trending Videos Close this video player Photo: Caitlin Bensel; Food Styling: Torie Cox No Southern gathering, whether it be a holiday meal or a Sunday supper, is complete without a homemade pie. We're sure you've had apple, pecan, and pumpkin pies, but there's a whole roster full of other old-fashioned pies you may have forgotten about—Grasshopper Pie, for instance, with its electric green hue. The hotly contested Coconut Cream versus the Coconut Custard Pies. Sorghum, banana split, cherry, bourbon—we could go on and on. Then, there are the veritable depression pies, a true benchmark of Southern ingenuity, proving that here, we are adept at whipping up something delightful and delectable out of nothing. These are the classic pie recipes that have stood the test of time. They've been enjoyed by families for generations and will continue to be staples for years to come. The stories they tell and the memories they create are just as important to pass along as the recipes themselves. 01 of 42 Classic Chess Pie Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Ana Kelly For a couple hundred years, the chess pie has been a staple on Southern dessert tables. Refrigerated pie crust helps cut the prep time for this sweet dish. Get the Recipe 02 of 42 Classic Southern Buttermilk Pie Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman With roots in the Depression era and World War II, this pie was created to be budget-friendly by Southerners who were "making-do" with what they had on hand. This pie gets its signature tang from buttermilk, a splash of lemon juice, and a hint of vanilla. Get the Recipe 03 of 42 Possum Pie Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely In Arkansa, possum pie is as popular as any other, perhaps more so. But don't worry; it's absolutely meat free. Get the Recipe 04 of 42 Pumpkin Chiffon Pie Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless Southerners have long loved a chiffon pie because it doesn't require long bake times in a hot oven. But even at Thanksgiving, this lighter-than-air pie filling is welcome amid a sea of other, thicker custard pies. 05 of 42 Cranberry Chiffon Pie Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Chiffon pies were popularized in the 1920s and 1930s when gelatin became more widely available and made for a great pie filling stabilizer. This pretty pink pie has a mousse-like filling that provides the tangy flavors of cranberry. Who needs cranberry sauce? Get the Recipe 06 of 42 Heavenly Key Lime Pie Caitlin Bensel; Food Styling: Torie Cox Although it just became the official pie of the state of Florida in 2006, the Key lime pie has been enjoyed by locals in Key West for over 100 years. Fresh Key limes can be hard to find, but this pie tastes just as good when made with bottled juice. Get the Recipe 07 of 42 Banana Cream Pie Caitlin Bensel; Food Styling: Torie Cox This pie combines two of the South's favorite desserts: cream pie and banana pudding. In 1951, American soldiers ranked the banana cream pie as one of their favorites, and we would have to agree with them. The combination of bananas, custard, and whipped cream is nothing short of magical. Get the Recipe 08 of 42 Apple Cider Vinegar Pie Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Christine Keely Long before lemons were a dollar or so at the grocery store, vinegar was used to make pie fillings tangy and bright. Apple cider vinegar contrasts nicely with the sautéed apples on top of a custard base. Get the Recipe 09 of 42 Lemon Chiffon Pie Caitlin Bensel, Food Stylist: Rebecca Cummins Airy, weightless, delicate…that's chiffon pie for you. Our Test Kitchen says this pie is full of old-school Southern class and charm. We have to agree. Get the Recipe 10 of 42 Old-Fashioned Shoofly Pie Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster Who knew that molasses, hot water, baking soda, and an egg could create such an enduring recipe? What once originated in Pennsylvania Dutch communities quickly circulated into church cookbooks, becoming what we know and love today. Get the Recipe 11 of 42 Water Pie Caitlin Bensel; Food Styling: Torie Cox The Great Depression created a lot of recipes we still enjoy today, like Water Pie. Made when eggs and milk were just out of budget, Water Pie uses pantry staples. Get the Recipe 12 of 42 Sliced Sweet Potato Pie With Molasses Whipped Cream Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Stacked sweet potato pie slices are covered in a sweet, sugary glaze flecked with spices perfect for autumn. Trust us, it's worth the prep time. Get the Recipe 13 of 42 Chocolate Silk Pie Caitlin Bensel; Food Stylist: Torie Cox Chocolate Silk Pie, also called French Silk Pie, was created in 1951 by Betty Cooper, when she made the pie for the Pillsbury Bake Off. She was a runner-up, but the fact that this vintage recipe is still around is a testament to just how good it is. Get the Recipe 14 of 42 Shaker Lemon Pie Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook—it's been a favorite of bakers ever since. This pie only requires four ingredients and 15-minutes of hands on cooking for an easy weeknight pie when the craving hits. Get the Recipe 15 of 42 Pecan Pie Caitlin Bensel; Food Stylist: Torie Cox Pecan pie gained popularity when the recipe was printed on Karo syrup bottles, but it dates back to the early 1800s. Get the Recipe 16 of 42 Coconut Cream Pie Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Just like Grandma used to make, what takes this pie from great to show-stopper is the toasted coconut on top. It's the perfect crunchy, nutty, golden garnish for mounds of sweetened whipped cream and rich coconut custard. Get the Recipe 17 of 42 Jell-O Pie Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke A packages of strawberry and lemon flavored gelatin, frozen whipped topping, and fresh strawberries come together to make this unforgettable, nostalgic delicacy. It's a no-bake pie that is perfect for hot summer days. Get the Recipe 18 of 42 Frozen Margarita Pie Alison Miksch Frozen pies are a delicious staple of pie history, and Frozen Margarita Pie comes with a real kick. Lime zest, salt, and some spirits are sure to make this pie taste just like your cocktail of choice. Get the Recipe 19 of 42 Ultimate Apple Pie Greg Dupree; Prop Styling: Christine Keely; Food Styling: Torie Cox What makes this pie the ultimate? It uses a mix of Winesap, Mutsu, Granny Smith, and Honeycrisp apples in the filling. Nestled in between all the apple slices are dried apple pieces and apple butter, for a deep rich apple flavor you just don't get with other pies. Get the Recipe 20 of 42 Persimmon Pie With Pecan Streusel Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Rooted in North Carolina, persimmons are ripe right around the time the trees lose their leaves in the fall. If you don't have ripe persimmons in your backyard (or grocery store), online frozen purees will do the trick. Get the Recipe 21 of 42 Cushaw Pie With Vanilla Bean Custard Sauce Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox If you're lucky enough to get your hands on a cushaw, a winter squash found in the Louisiana area, this pie is a must-have. If you can't find the ingredient, you can use pumpkin puree for the filling. Get the Recipe 22 of 42 Fudge Pie Iain Bagwell This decadent pie gets its rich flavor from semi-sweet chocolate morsels. Plus, it comes together in one bowl, for easy clean-up. Get the Recipe 23 of 42 Our Easiest Pumpkin Pie Ever Photo: Greg Dupree Pumpkin pie is easy, classic, and should never be left off the Thanksgiving menu. The secret to this recipe is swapping canned evaporated milk for a Southern staple: tangy buttermilk. Get the Recipe 24 of 42 Coconut Custard Pie Micah Leal Coconut custard and cream pies belong in the old-fashioned Southern pie library. We piled this one high with whipped cream and used a pre-made pie crust for ease. Get the Recipe 25 of 42 Cherry Flag Pie Photo: Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox Sure, you can shape it into the flag for a festive Fourth of July dessert, but you can also make it all summer long in numerous other designs. Nothing says summer quite like three pounds of fresh Bing cherries. Get the Recipe 26 of 42 Old-Fashioned Vinegar Pie Micah A. Leal Leave it to Southerners to get creative in tough times. This Depression-era pie delivers on the characteristic tartness, while also bringing a hint of vanilla and honey—modern additions, if you will. Get the Recipe 27 of 42 No-Bake Banana Split Pie Photographer and props: Jennifer Causey Food Stylist: Emily Nabors Hall Take yourself back to the days of the ice cream parlor with this generous pie. A chocolate wafer crust, strawberry and vanilla filling, and cherries on top deliver on the classic banana split. Plus, as a no-bake dessert, this is your friend on a sweltering summer day. Get the Recipe 28 of 42 Best-Ever Lemon Meringue Pie Southern Living Cool off on a hot summer day with a slice of creamy lemon meringue pie. It's silky, sharp, fluffy, and light. The real show-stopper is the mile-high meringue, which you'll need to pile on generously with swoops and swirls. Get the Recipe 29 of 42 Kentucky Bourbon Pie Caitlin Bensel; Food Stylist: Torie Cox Pecans. Chocolate. Bourbon. This trio brings unexpected layers of flavor and texture and will become a sure addition to family gatherings. A good thing just got better. Get the Recipe 30 of 42 Egg Custard Pie Antonis Achilleos Homey, old-fashioned, and delicious are all things we can get on board with. This Egg Custard Pie features a smooth, golden custard lightly dusted with nutmeg for the perfect finish. Get the Recipe 31 of 42 Chocolate Banana Custard Pie Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis One Test Kitchen professional said she could eat this pie every day for the rest of her life. That's mighty high praise. Plus, when it features two classics in one dessert, you know it's going to be irresistible. Get the Recipe 32 of 42 No-Bake Lemon Icebox Pie Photography: Caitlin Bensel, Food Styling: Margaret Monroe Dickey, Prop Styling: Heather Chadduck Hilegas There's something about icebox desserts that take us straight back to childhood summers, cooling down with a refreshing treat. Our Lemon Icebox Pie checks all the boxes, from the gingersnap crust to the creamy, tart filling. Get the Recipe 33 of 42 Soda Cracker Pie Patrick McGough Another Depression pie, the Soda Cracker Pie again proves Southern ingenuity. Since the base of the pie is whipped egg whites, make sure to beat to stiff peaks for maximum height. Get the Recipe 34 of 42 Ashley Greene's Derby Pie Ashley Greene Filled with pecans, chocolate chips, and brown sugar, the Derby Pie is one of Ashley Greene's treasured family recipes. Maybe it'll become yours, too. Get the Recipe 35 of 42 Old-Fashioned Sour Cream-Raisin Pie Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer Before you raise your eyebrows, let us make the case for this classic pie. Our editors call it "as classic as they come" and the ideal combination of tart and crunchy. Get the Recipe 36 of 42 Georgia Peanut Pie with Peanut Butter Crust Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Salty and sweet with a cookie-like peanut butter crust, it's a pie few will be able to turn down when offered a gooey slice topped with Brown Sugar Bourbon Whipped Cream. Get the Recipe 37 of 42 Millionaire Pie Caitlin Bensel; Food Stylist: Torie Cox Pineapple bits, coconut, and crunchy pecans float in a filling of condensed milk and gelatin. The soft pink hue is courtesy of some maraschino cherry juice. Get the Recipe 38 of 42 Atlantic Beach Pie Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis With a salty, buttery crust made from Saltines, and a creamy, citrusy custard filling, this pie has certainly earned its place in the hall of fame. And its creator, chef Bill Smith, raves that it's not only good, but the easiest pie to make. Get the Recipe 39 of 42 Transparent Pie Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox This pie is a Kentucky tradition. Similar to a chess pie, the filling is a custard made from sugar, eggs, milk, and flour. Our recipe embellishes the classic pie with sugared cranberries and a touch of whipped crème fraîche. Get the Recipe 40 of 42 Kool Aid Pie Micah A. Leal Let this pie flavored by a packet of every kid's favorite summertime drink take you back to childhood. Made from a handful of store-bought pantry staples, it's an easy old-school pie to throw together. Get the Recipe 41 of 42 Bean Pie Antonis Achilleos We'll admit that Bean Pie doesn't necessarily sound the most appealing, but don't judge the pie by its name. This spiced custard pie is not all that dissimilar from a pumpkin or sweet potato pie. The base is made with navy beans, which don't have a lot of flavor on their own, but meld with the eggs, sugar, and warm spices to form a confection so delicious, no one will believe it was made with beans. Get the Recipe 42 of 42 Butterscotch Pie With Whiskey Caramel Sauce Greg DuPree, Food Stylist: Cat Steele Prop Styllist: Heather Chadduck Hilegas Butterscotch Pie is said to be the result of a happy accident. It originated at a creamery in Indiana in 1904 when Sarah Wheeler made butterscotch out of burnt custard and turned it into a pie. Our recipe is no accident, but combines the classic butterscotch filling with whipped cream and a hearty drizzle of homemade Whiskey Caramel Sauce. Get the Recipe Was this page helpful? 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