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🥧 Wicks Sugar Cream Pie Recipe

This Wicks Sugar Cream Pie is a famous Indiana favorite, known for its silky vanilla custard filling and delicate cinnamon-sugar topping. Simple ingredients, no eggs, and a luxuriously creamy texture make this pie truly unforgettable.
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Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
Sugar Cream Filling
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt

Topping

  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tsp ground cinnamon
  • 1 tbsp granulated sugar

Method
 

  1. Preheat oven: Preheat oven to 325°F (165°C). Place pie crust into a 9-inch pie pan and crimp edges.
  2. Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt.Gradually whisk in milk and heavy cream until smooth.
  3. 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.
  4. Fill the crust: Pour hot filling into the unbaked pie crust.
  5. Add topping: Dot the top with butter pieces. Sprinkle evenly with cinnamon and sugar.
  6. Bake: Bake for 45–50 minutes, until edges are set and center is slightly jiggly.
  7. 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