Wicks Sugar Cream Pie Recipe
Craving a slice of old-fashioned comfort? Let me introduce you to Wicks Sugar Cream Pie, Indiana’s most beloved dessert and often called the “Hoosier Pie.” This silky-smooth custard pie has been a staple in Midwestern kitchens for generations, and Wicks Pies in Winchester, Indiana, is famous for perfecting it. With its buttery crust, creamy vanilla filling, and a light dusting of nutmeg, this pie is simple yet indulgent. Best of all, you don’t need any fancy ingredients to make it right at home.
Whether you’re a lifelong fan of sugar cream pie or trying it for the very first time, this recipe will give you that same nostalgic flavor Wicks Pies has been serving for decades.
Dough & Filling Preparation
Preparing the Pie Crust
A good pie starts with a good crust, and for Wicks Sugar Cream Pie, the buttery, flaky base makes all the difference. Here’s how I prepare mine:
Mixing the Dough
In a food processor (or large mixing bowl), combine the flour and salt. Add the cold butter and shortening, pulsing until the mixture resembles coarse crumbs. Slowly drizzle in 3 tablespoons of ice water and pulse again until the dough comes together. If it feels too dry, add a little more water, just a teaspoon at a time.
Chilling & Rolling
Turn the dough out onto plastic wrap and shape it into a flat disk. Chill for at least 30 minutes. Once firm, roll the dough out on a floured surface into a circle about 12 inches wide. Gently transfer the dough into a 9-inch pie plate, pressing it into the edges. Trim any excess dough and crimp the edges with your fingers or a fork.
Preparing for Baking
Pierce the bottom with a fork to prevent bubbling, then place the crust in the fridge while you prepare the filling. Preheat your oven to 425°F and place a baking sheet inside to heat up This trick helps the pie bake evenly from the bottom.
Making the Creamy Filling
The magic of Wicks Sugar Cream Pie lies in its silky-smooth custard filling. Luckily, it’s incredibly easy to make.
Mixing the Ingredients
In a large bowl, whisk together the heavy cream, sugar, flour, and vanilla extract until smooth and lump-free. This mixture should feel rich and velvety.
Assembling the Pie
Pour the filling into the chilled crust. Dot the surface with small pieces of butter, then sprinkle a light dusting of freshly grated nutmeg over the top. This little touch is what gives sugar cream pie its signature flavor and aroma.
Baking, Serving & Decoration
Baking the Pie
With your pie assembled, it’s time to let the oven work its magic.
- Initial Bake: Place the filled pie on the preheated baking sheet and bake at 425°F for 10 minutes. This high heat helps set the crust and gives the filling a good start.
- Lower Temperature: Reduce the oven to 350°F and continue baking for 55 minutes, or until the filling is bubbly and golden on top.
- Check the Crust: If the edges start to brown too quickly, cover them with aluminum foil to prevent burning.
- Cool Before Serving: Transfer the pie to a cooling rack. Let it cool completely at room temperature, then refrigerate for at least 2–3 hours. This allows the filling to firm up into that creamy, sliceable texture.
Serving Suggestions
Wicks Sugar Cream Pie is decadent all on its own, but you can dress it up for special occasions:
- Classic Style: Serve chilled or at room temperature with just a sprinkle of nutmeg.
- With Whipped Cream: Add a generous dollop of freshly whipped cream for extra indulgence.
- Cinnamon Twist: Lightly dust the top with ground cinnamon for a cozy flavor boost.
- Holiday Touch: Pair each slice with fresh berries or caramel drizzle.
This pie is perfect as the centerpiece of a family dinner, holiday gathering, or anytime you want a taste of Indiana tradition.
Part 4: Storage Instructions + Conclusion
Storage Instructions
Keeping the Pie Fresh
Once your sugar cream pie has cooled, cover it loosely with plastic wrap or foil and refrigerate. It will stay fresh for up to 4 days. For best results, keep it on the middle shelf of the fridge, away from strong-smelling foods, so the custard keeps its rich vanilla flavor.
Freezing Wicks Sugar Cream Pie
If you’d like to prepare your pie in advance, you can freeze it. Wrap the cooled pie tightly in plastic wrap, then cover it with aluminum foil. It can be frozen for up to 2 months. To serve, thaw it overnight in the fridge and enjoy chilled.
Wicks Sugar Cream Pie Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To make Wicks Sugar Cream Pie at home, having the right tools will make everything much easier:- Food Processor or Pastry Cutter: Essential for blending the butter and flour into a flaky pie crust.
- Rolling Pin: To roll out your chilled dough evenly.
- Pie Plate (9-inch): Glass or ceramic pie plates work beautifully for baking this pie.
- Mixing Bowls & Whisk: For preparing the creamy custard filling.
- Baking Sheet: Place under the pie while baking to catch any drips and ensure even cooking.
- Aluminum Foil: Helps protect the crust edges from over-browning.
FAQs About Wicks Sugar Cream Pie
Why is it called Wicks Sugar Cream Pie?
The pie is named after Wicks Pies, a famous bakery in Winchester, Indiana, that has been making sugar cream pies since 1944. It’s also known as the Hoosier Sugar Cream Pie and is Indiana’s official state pie.
What does sugar cream pie taste like?
Sugar cream pie has a silky custard texture with a sweet, creamy filling that tastes like vanilla custard with a hint of nutmeg. It’s rich, smooth, and not overly sweet, perfect for those who love classic comfort desserts.
Do I need eggs in sugar cream pie?
No! Unlike many custard pies, sugar cream pie is egg-free, making it a great option for those who want a creamy dessert without eggs. Its thick texture comes from the combination of flour, sugar, and cream.
Can I make sugar cream pie ahead of time?
Yes, absolutely! Sugar cream pie actually tastes better once it’s had time to chill. You can make it 1–2 days ahead of serving and store it in the fridge.
How do I keep my pie crust from getting soggy?
The secret is to chill your crust before baking and start the pie at a higher temperature (425°F) for the first 10 minutes. This sets the crust so it stays crisp, even under the creamy filling.
Can sugar cream pie be frozen?
Yes! Once baked and cooled, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
What’s the difference between sugar cream pie and custard pie?
Traditional custard pie is made with eggs, which give it a firmer set and slightly different flavor. Sugar cream pie skips the eggs, resulting in a softer, silkier, melt-in-your-mouth filling.
Conclusion
Making Wicks Sugar Cream Pie at home is like baking a piece of Indiana history. This creamy, velvety custard pie with its buttery crust and delicate nutmeg topping is as comforting as it is delicious. Whether you serve it at family gatherings, holidays, or simply as a weekend treat, it never fails to impress.
The best part? You don’t need a long list of fancy ingredients, just a few kitchen staples and a little love. Follow this step-by-step recipe, and you’ll have a pie that rivals the legendary Wicks version from Winchester.
So, roll up your sleeves, preheat that oven, and get ready to enjoy a slice of Hoosier tradition that’s stood the test of time. Once you taste it, you’ll understand why this humble dessert has captured hearts for generations.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
