If you’re searching for the original Wicks Sugar Cream Pie recipe, you’re in the right place. This iconic Midwestern dessert—often called Indiana Sugar Cream Pie—is creamy, comforting, and surprisingly simple. Made famous by Wicks Pies, this recipe has been passed down through generations and remains a beloved classic across the United States.
What Is Wicks Sugar Cream Pie?
Wicks Sugar Cream Pie is a rich, custard-style pie made without eggs. Instead, it relies on milk or cream, sugar, butter, flour, and cornstarch to create a silky filling. The top is traditionally sprinkled with cinnamon and nutmeg, then dotted with butter before baking.
This pie is famous for:
- Its smooth, creamy texture
- A delicate vanilla flavor
- A lightly spiced, caramelized top
- A flaky pie crust that balances the sweetness
Unlike custard pies, sugar cream pie is nearly impossible to overcook, making it beginner-friendly and consistently delicious.
The History Behind Wicks Sugar Cream Pie Recipe
The roots of sugar cream pie trace back to early settlers in Indiana. With limited access to eggs and fresh ingredients, they created desserts using pantry staples like flour, sugar, and milk.
Wicks Pies, founded in Winchester, Indiana, in 1944, helped popularize the dessert nationwide. Their version became the gold standard, and today, when people search for the Wicks Sugar Cream Pie recipe, they’re looking for that same nostalgic flavor and texture.
This pie is now officially recognized as Indiana’s state pie, making it both a cultural and culinary treasure.
Why This Wicks Sugar Cream Pie Recipe Works
This recipe is carefully balanced to match the flavor and texture people associate with Wicks Pies:
- No eggs, just like the original
- Thickened with flour and cornstarch for stability
- Uses real butter and whole milk for richness
- Classic cinnamon-nutmeg topping
- Smooth, sliceable filling that sets perfectly
It’s ideal for holidays, family gatherings, or anytime you want an old-fashioned dessert that never goes out of style.
Ingredients for Wicks Sugar Cream Pie Recipe
For the Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Sugar Cream Filling
- 1 cup granulated sugar
- ½ cup brown sugar (optional but recommended for depth)
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 2 cups whole milk
- ½ cup heavy cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Topping
- 2 tablespoons unsalted butter, cut into small cubes
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Step-by-Step Wicks Sugar Cream Pie Recipe
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
Step 2: Mix the Dry Ingredients
In a medium saucepan (off heat), whisk together:
- Granulated sugar
- Brown sugar
- Flour
- Cornstarch
- Salt
This step ensures the filling thickens evenly without lumps.
Step 3: Add Milk and Cream
Slowly whisk in the whole milk and heavy cream until completely smooth.
Step 4: Cook the Filling
Place the saucepan over medium heat, stirring constantly. Cook for 8–10 minutes until the mixture thickens to a pudding-like consistency.
Do not boil aggressively—gentle heat is key.
Step 5: Finish the Filling
Remove from heat and stir in:
- Melted butter
- Vanilla extract
Mix until glossy and smooth.
Step 6: Fill the Pie Crust
Pour the hot filling directly into the unbaked pie crust, spreading evenly.
Step 7: Add the Classic Topping
Sprinkle cinnamon and nutmeg evenly over the surface. Dot the top with small cubes of butter—this creates the signature caramelized crust.
Step 8: Bake
Bake at 325°F for 45–50 minutes, or until the top is lightly golden and the filling is set but still slightly jiggly in the center.
Step 9: Cool Completely
Allow the pie to cool at room temperature for at least 2 hours. The filling will continue to firm up as it cools.
Tips for the Best Wicks Sugar Cream Pie
- Stir constantly while cooking to avoid scorching.
- Use whole milk, not low-fat, for authentic flavor.
- Don’t rush the cooling process—this ensures clean slices.
- If the crust browns too quickly, cover the edges with foil.
- Cinnamon and nutmeg should be subtle, not overpowering.
Wicks Sugar Cream Pie Recipe Variations
Old-Fashioned Vanilla Sugar Cream Pie
Skip nutmeg and use extra vanilla for a pure, creamy flavor.
Cinnamon Sugar Cream Pie
Add an extra ¼ teaspoon of cinnamon directly into the filling for warmth.
Coconut Sugar Cream Pie
Replace ½ cup milk with coconut milk and sprinkle toasted coconut on top after baking.
Gluten-Free Version
Use a gluten-free pie crust and substitute flour with gluten-free all-purpose blend.
How to Serve Wicks Sugar Cream Pie
This pie is traditionally served plain, but you can also enjoy it with:
- A dollop of whipped cream
- Vanilla ice cream
- Fresh berries for contrast
It pairs beautifully with coffee or tea and is perfect for holidays like Thanksgiving and Christmas.
How to Store Sugar Cream Pie
Refrigerator
- Cover tightly and refrigerate for up to 4 days
Freezer
- Wrap well and freeze for up to 2 months
- Thaw overnight in the refrigerator before serving
Frequently Asked Questions
Is Wicks Sugar Cream Pie the same as custard pie?
No. Custard pies use eggs, while sugar cream pie thickens with flour and cornstarch.
Why is my sugar cream pie runny?
It likely didn’t cook long enough on the stovetop or wasn’t cooled fully before slicing.
Can I make this pie ahead of time?
Yes. It actually tastes better the next day after chilling overnight.
Is this the original Wicks Sugar Cream Pie recipe?
This recipe closely recreates the classic Wicks-style sugar cream pie flavor and texture used in Indiana bakeries.
Final Thoughts on Wicks Sugar Cream Pie Recipe
The Wicks Sugar Cream Pie recipe is more than just a dessert—it’s a piece of American culinary history. Creamy, comforting, and made from simple ingredients, it proves that timeless recipes never go out of style.
Whether you’re recreating childhood memories or discovering this Indiana classic for the first time, this recipe delivers authentic flavor, perfect texture, and guaranteed compliments.
🥧 Wicks Sugar Cream Pie Recipe
Ingredients
Method
- Preheat oven: Preheat oven to 325°F (165°C). Place pie crust into a 9-inch pie pan and crimp edges.
- Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt.Gradually whisk in milk and heavy cream until smooth.
- Cook until thick: Cook over medium heat, whisking constantly, until mixture thickens (about 6–8 minutes).Remove from heat and stir in butter and vanilla.
- Fill the crust: Pour hot filling into the unbaked pie crust.
- Add topping: Dot the top with butter pieces. Sprinkle evenly with cinnamon and sugar.
- Bake: Bake for 45–50 minutes, until edges are set and center is slightly jiggly.
- Cool completely: Let pie cool at room temperature, then refrigerate for at least 4 hours to fully set.
Notes
Serving Suggestions
- Serve chilled or at room temperature
- Add a dollop of whipped cream
- Pair with coffee or tea
Pro Tips
- Do not overbake — the center should jiggle slightly
- Use whole milk for best texture
- Chill overnight for clean slices
