Sometimes, the name of the recipe is more intriguing than the actual dish. Such is the case with Chipmunk Pie. Our patron wants to know the origin of the name. If you have the answer please let us know!

About Chipmunk Pie
Our survey of historic newspapers confirms dessert "Chipmunk Pie" belongs to northeastern USA. The earliest print reference we found comes from Bennington, VT. The earliest recipe we find comes from Stroudsburg PA, 1964. Apparently this "pie" (baked cookie bars, really) was sometimes also called "Swedish Pie." Our food history source confirm a Swedish crustless, baked apple dessert topped with cream but it does not contain nuts.

Our search did not return an "inventor" nor did it shed light on the name. We have three theories, based on the recipe:
1. The end result resembles the coloring of chipmunks.
2. The ingredients (fruit/nuts) are popular chipmunk foods.
3. The end result looks puffy like chipmunk cheeks when full of food.

None of our period cookbooks, including community/regional cookbooks from the Northeast USA contain this recipe. Nor do we find in corporate cooking brochures featuring nuts or regional American English/slang dictionaries.

[1957]
"After the meeting adjourned, refreshments of Chipmunk Pie with whipped cream and coffee were served."
---Bennington Evening Banner [VT], October 24, 1957 (p. 3)

[1964]
"Mrs. Alternose told me that Mrs. Horace Fellencer of Stroudsburg had served [Chipmunk Pie] at a picnic last summer and that it was so good. She didn't want to tell me what was in it, but was sure Mrs. Fellencer would bive me the recipe. It's been on my mind for about six weeks to get the recipe, and I couldn't imagine what could be in it. Though we come from an area of hunters, I was sure none would shoot that low! Yesterday I finally called Mrs. Fellencer for the recipe and guess what's in it--apples! She has no idea where the name comes from, but it's very good and is simple to make. Bet your family will flip when you tell them you have chipmunk pie for dinner!

Mrs. Fellencer's Chipmunk Pie
1 egg
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup flour
1 cup diced raw apples or peaches
1/2 cup chopped nuts
Stir all ingredient together and press into an eight-inch greased pie dish. Bake 25 minutes at 325 degrees F. Serve cold with ice cream or whipped cream. Don't cover pie when it comes out from oven as it draws dampness."
---"Names Don't Tell Contents," Linda Pipher, Daily Record [Stroudsburg PA], January 8, 1964 (p. 7) ?

"You can make this meal...international...by having Swedish Pie for dessert. As this can bake right along with the chicken, it will also be economical, too. Bake it either the first half hour or the middle half hour for it should be eaten warm (not hot). The ingredients are the same as Mrs. Fellencer's Chipmunk Pie which was published last Fall and so many of you liked. So if you missed that recipe be sure to try this one, for whatever you call it it's a good dessert. This comes from my neighbor, Mrs. Ruth Schmekling, who brought it along with her from Toledo, Ohio.

Ruth's Swedish Pie
1/2 cup all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 cup chopped raw apple
1/2 cup walnuts, chopped.
Beat egg well. Add dry ingredients sifted together, and blend. Add vanilla, and chopped apple. Mix well. Fold in nuts. Turn batter into greased pie pan and bake at 350 degrees for 30 minutes. Serve slightly warm."
---"Route Through Recipe Easy Compared to New Highways," Linda Pipher, Daily Record [Stroudsburg, PA], April 8, 1964 (p. 6)

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Research conducted by Lynne Olver, editor The Food Timeline. About this site.