Wick’s Sugar Cream Pie Recipe is an iconic dessert hailing from the heart of Indiana, known for its rich, custardy filling enveloped in a flaky, buttery crust.
This pie, often referred to as the “Hoosier Pie,” embodies simplicity and elegance, making it a beloved treat across generations.
Ideal for any occasion, from holiday feasts to quiet coffee breaks, Wick’s Sugar Cream Pie offers a comforting sweetness that soothes the soul and delights the palate.
Personal Experience
My first encounter with Wick’s Sugar Cream Pie was at a family reunion in Indiana. Its rich flavor and creamy texture had me hooked from the first bite.
Since then, it’s been a staple dessert at our holiday tables, always bringing smiles and warmth.
Equipment List
- 9-inch pie pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
- Oven
- Pie weights or dried beans (for blind baking)
Ingredients List
- 1 pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon (for topping)
- Nutmeg (optional, for garnish)
Wick’s Sugar Cream Pie Recipe – Step-by-Step Preparation
Step 1:
Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust in the pie pan and trim the edges. Use a fork to prick the bottom. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes. Remove the weights and bake for another 10 minutes until light golden.
Step 2:
Mix Dry Ingredients: In a saucepan, combine sugar, cornstarch, and salt.
Step 3:
Add Cream and Milk: Stir in the heavy cream and milk to the sugar mixture. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Step 4:
Finish the Filling: Remove from heat and stir in vanilla extract.
Step 5:
Fill the Pie Crust: Pour the hot filling into the pre-baked crust. Smooth the top with a spatula.
Step 6:
Bake the Pie: Sprinkle the top lightly with cinnamon and nutmeg if using. Bake for 15-20 minutes until the filling is bubbly and slightly golden.
Step 7:
Cool and Serve: Allow the pie to cool completely before serving to set the filling properly.
Tips for Success
- Blind Bake Your Crust: Ensure your crust is pre-baked to avoid a soggy bottom.
- Stir Constantly: Keep stirring the mixture while cooking to prevent lumps and ensure even thickness.
- Watch the Heat: Do not let the filling boil vigorously; gentle bubbling is key to prevent scorching.
- Chill Before Serving: Refrigerate the pie for at least 4 hours to set perfectly.
- Spice It Up: A pinch of cinnamon or nutmeg can add a warm flavor depth to the pie.
Variations
- Dairy-Free: Use coconut cream and almond milk instead of dairy products.
- Chocolate Sugar Cream Pie: Add 1/4 cup of cocoa powder to the sugar mixture for a chocolate twist.
- Fruit Topped: Add fresh berries or a fruit compote on top before serving.
- Coffee Cream Pie: Infuse the milk with 2 tbsp of instant coffee during heating for a coffee flavor.
- Maple Sugar Cream Pie: Substitute granulated sugar with pure maple syrup for a unique flavor.
Conclusion
Each slice of Wick’s Sugar Cream Pie Recipe is a testament to the timeless appeal of classic desserts.
With its velvety texture and sweet, inviting flavor, this pie ensures a perfect ending to any meal. Whether you’re new to baking or a seasoned pro, mastering the Wick’s Sugar Cream Pie recipe adds a cherished recipe to your repertoire and brings a touch of Indiana’s culinary heritage to your table.
FAQs
Is there a dairy-free version of Wick’s Sugar Cream Pie?
Yes, for a dairy-free version of Wick’s Sugar Cream Pie, substitute the heavy cream and milk with full-fat coconut milk and use a dairy-free pie crust.
This variation maintains the creamy texture while accommodating dietary restrictions.
What is the best way to serve Wick’s Sugar Cream Pie?
Wick’s Sugar Cream Pie is best served chilled. It can be topped with a sprinkle of cinnamon or nutmeg for added flavor.
For a decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
How can I add a personal touch to my Wick’s Sugar Cream Pie?
Personalize your Wick’s Sugar Cream Pie by adding a layer of caramel sauce over the crust before adding the filling, or sprinkle the top with toasted coconut flakes or crushed pecans for a bit of texture and flavor contrast.
These small additions can make the pie uniquely yours while keeping the traditional base intact.
Is Wick’s Sugar Cream Pie gluten-free?
Traditional Wick’s Sugar Cream Pie is not gluten-free due to the wheat-based pie crust.
However, you can easily make it gluten-free by using a gluten-free pie crust available in most grocery stores or by making your own gluten-free crust at home.
Wick’s Sugar Cream Pie Recipe
Equipment
- 9-inch pie pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
- Oven
- Pie weights or dried beans (for blind baking)
Ingredients
- 1 pie crust store-bought or homemade
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon for topping
- Nutmeg optional, for garnish
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust in the pie pan and trim the edges. Use a fork to prick the bottom. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes. Remove the weights and bake for another 10 minutes until light golden.
- Mix Dry Ingredients: In a saucepan, combine sugar, cornstarch, and salt.
- Add Cream and Milk: Stir in the heavy cream and milk to the sugar mixture. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Finish the Filling: Remove from heat and stir in vanilla extract.
- Fill the Pie Crust: Pour the hot filling into the pre-baked crust. Smooth the top with a spatula.
- Bake the Pie: Sprinkle the top lightly with cinnamon and nutmeg if using. Bake for 15-20 minutes until the filling is bubbly and slightly golden.
- Cool and Serve: Allow the pie to cool completely before serving to set the filling properly.
Notes
- Blind Bake Your Crust: Ensure your crust is pre-baked to avoid a soggy bottom.
- Stir Constantly: Keep stirring the mixture while cooking to prevent lumps and ensure even thickness.
- Watch the Heat: Do not let the filling boil vigorously; gentle bubbling is key to prevent scorching.
- Chill Before Serving: Refrigerate the pie for at least 4 hours to set perfectly.
- Spice It Up: A pinch of cinnamon or nutmeg can add a warm flavor depth to the pie.
