Wick’s Sugar Cream Pie Recipe

Sugar cream pies are a familiar sight in the pie section of grocery stores throughout Indiana. But Wick’s Sugar Cream Pie always felt a little different.

The filling is smoother, the flavor is more creamy, and the signature nutmeg topping gives it that homemade taste that many store-bought pies don’t have. That’s what inspired me to make my own version at home.

Wick’s Sugar Cream Pie has long been known as one of the best versions of this Indiana classic, and this homemade recipe was created to bring you that same silky, custard-like filling and old-fashioned flavor.

Made with simple ingredients you can find in almost any kitchen, this recipe gives you the creamy texture and comforting flavor that made Wick’s so popular, making it easy to enjoy this classic dessert from scratch.

About Wick’s Sugar Cream Pie

Wick’s Sugar Cream Pie is one of Indiana’s most famous desserts, and many people in Indiana love it.

The filling turns out smooth and creamy, almost like a custard, with a soft texture close to crème brûlée, minus the crunchy caramel top. Bakeries all over the state serve this pie, and it remains one of their top sellers year after year.

People often call sugar cream pie the “Hoosier Pie” because the word Hoosier is the nickname for someone from Indiana.

Many folks say this pie counts as Indiana’s unofficial state dessert, since it plays such a big part in the state’s food history. This treat first became popular during the Great Depression, when eggs and other pie fillings were hard to come by.

Bakers turned to common kitchen ingredients like sugar, cream, and cornstarch to make a filling that tasted creamy without needing many ingredients at all.

Why You’ll Love This Wick’s Sugar Cream Pie

I worked on this recipe until the filling became smooth and creamy like the famous bakery pie.

Every slice has the old-fashioned flavor that reminds me of the original without being hard to prepare. Here are some of the reasons you’ll love the recipe:

1. No Eggs Needed – Many custard pies use eggs, but this one does not. Cornstarch thickens the filling and creates a silky texture that slices beautifully after the pie has cooled in the refrigerator.
2. Smooth and Creamy Filling – The filling cooks until thick before it goes into the crust. That simple step creates a silky texture that is soft and creamy in every bite.
3. Great for Beginners – You’ll like this recipe because the steps are simple and easy to follow. Even someone baking a pie for the first time can get great results by following each step carefully.
4. Perfect for Holidays – This pie fits right into Thanksgiving, Christmas, Easter, or Sunday dinner. I also bake it during the year because the simple ingredients are easy to keep on hand.
5. Simple Ingredients, Big Flavor – A handful of everyday ingredients creates a pie with delicious vanilla flavor, buttery goodness, and a light topping of cinnamon and nutmeg. Simple baking can still make an impressive homemade dessert.

Is Wick’s Sugar Cream Pie the Same as Hoosier Sugar Cream Pie

Wick’s Sugar Cream Pie and Hoosier Sugar Cream Pie are not exactly the same, but they are closely related.

Wick’s is simply one of the most famous commercial versions of the traditional Hoosier Sugar Cream Pie, with its own distinctive recipe, texture, and topping.

• Bakery Recipe vs. Homemade Recipe: Wick’s uses a bakery-style method made for large batches, while this homemade version keeps things small and simple for your own kitchen.
• Creamier vs. Rustic: Wick’s filling turns out extra creamy and smooth, while many homemade versions have a more rustic, simple texture with less polish.
• Commercial vs. Family Recipe: Wick’s started as a commercial bakery product sold in stores, while traditional sugar cream pie often comes from family recipes passed down for years.
• Signature Topping vs. Different Toppings: Wick’s uses its own nutmeg and cinnamon topping style, while other versions of this pie use plain nutmeg, cinnamon, or sometimes no spice at all.
• Brand Name vs. Traditional Recipe: Wick’s is a specific bakery brand known for its signature version of sugar cream pie, while Hoosier sugar cream pie refers to the traditional dessert made in many homes and bakeries throughout Indiana. Although they share the same roots, recipes and textures can vary from one baker to another.

Sugar Cream Pie Doneness Guide

1. Underbaked Pie – The center still looks very loose and jiggles a lot when you shake the pan gently. The filling appears liquid, almost like it hasn’t set at all, and it won’t slice cleanly once you try to cut it.
2. Perfectly Baked Pie – The center holds a slight jiggle, but it no longer looks loose or liquid. The top turns smooth and glossy, and the filling looks set enough to hold its shape once it cools all the way.
3. Overbaked Pie – Cracks start to form on the top of the filling, and the texture turns rubbery instead of soft. The filling also feels dry instead of creamy once it finishes cooling on the counter.

Wick’s Sugar Cream Pie Ingredients & Substitutions

• Pie Crust (1 crust, store-bought or homemade) – A store-bought crust saves time, while a homemade flaky crust adds extra buttery flavor and texture. Both options work well here, so pick the one that works best for you.
• Corn Starch (¼ cup / 32 g) – Corn starch thickens the filling and helps it set into a smooth custard without using eggs. Arrowroot powder also works instead when you run out of corn starch.
• Sugar (1 cup / 200 g) – Regular white sugar sweetens the filling and gives it that classic old-fashioned flavor. Light brown sugar also works and adds a slightly deeper, caramel-like taste to the pie.
• Salt (½ teaspoon) – A small amount of salt balances out the sweetness and makes the other flavors taste better. Table salt or fine sea salt both work fine in this recipe.
• Heavy Cream (2 ½ cups / 600 ml) – Heavy cream gives the filling its rich, silky texture and smooth flavor. Half-and-half also works, though the filling turns out a bit lighter and less rich overall.
• Unsalted Butter (4 tablespoons / 56 g, cubed) – Butter adds richness and helps the filling turn glossy and smooth once it cools. Salted butter also works, just leave out the added salt from the recipe.
• Vanilla Extract (1 tablespoon) – Vanilla rounds out the flavor and adds warmth to the finished filling. Vanilla bean paste also works well when you want a slightly stronger vanilla taste.
• Bourbon (1 tablespoon, optional) – A splash of bourbon adds a warm, cozy note to the filling, though it stays completely optional. Skip it entirely for a plain, kid-friendly version of this pie.
• Cinnamon and Nutmeg (for topping) – These warm spices go on top before baking and give the pie its classic finished look and cozy scent. Pumpkin pie spice also works as an easy replacement.

Kitchen Equipment

• Pie plate – 9-inch, glass or ceramic
• Rolling pin – for the crust
• Mixing bowls – small and medium
• Whisk – for the filling
• Small saucepan – to cook the custard
• Measuring cups and spoons
• Parchment paper – for blind baking
• Pie weights or dried beans
• Fork – to prick the crust
• Wire cooling rack

How To Make Wick’s Sugar Cream Pie at Home

Step 1 | Prepare and Chill the Pie Crust

Roll out your pie crust and fit it into a 9-inch pie plate. Press it gently into the bottom and sides without stretching the dough.

Place the crust in the freezer for 30 minutes so it holds its shape once it goes into a hot oven.

Step 2 | Preheat the Oven and Blind Bake

Preheat your oven to 415°F (212°C) and take the crust out of the freezer. Let it sit on the counter for 15 minutes while the oven heats up.

Line the crust with parchment paper and fill it with pie weights, dried beans, or a small disposable pie plate pressed inside for weight. Bake on a parchment-lined baking sheet for 15 to 20 minutes, until the edges look set.

Step 3 | Finish Baking the Crust

Remove the parchment paper and weights carefully, since they will be hot. Prick the bottom of the crust several times with a fork, lower the oven to 350°F (176°C), and bake the crust for 18 to 20 more minutes. Set the crust aside to cool while you make the filling.

Step 4 | Mix the Dry Ingredients

In a small pot, whisk together the corn starch, sugar, and salt until fully combined. Mixing the dry ingredients first helps stop lumps from forming once you add the cream.

Step 5 | Add the Cream and Cook the Filling

Pour in the heavy cream and whisk until smooth. Place the pot over medium heat and cook, whisking often, until the mixture thickens and large bubbles rise to the surface.

This usually takes about 6 to 8 minutes. Once bubbles appear, keep whisking for another 10 seconds, then remove the pot from the heat.

Step 6 | Add Butter, Vanilla, and Bourbon

Add the cubed butter to the hot filling and whisk until it melts completely and blends in smoothly. Stir in the vanilla extract and bourbon, whisking just until everything looks smooth and glossy.

Step 7 | Fill and Top the Pie

Pour the hot filling into the baked pie crust and smooth the top with a spatula. Sprinkle ground cinnamon and nutmeg evenly over the top of the filling.

Step 8 | Bake the Pie

Bake the pie at 375°F (190°C) for 20 minutes. The center will still jiggle a bit when you move the pan, and that’s normal, since it firms up as it cools.

Step 9 | Cool and Chill the Pie Before Serve

Let the pie cool completely on a wire rack for about 2 hours. Cover it with plastic wrap and refrigerate for at least 4 hours, or up to 48 hours, before you slice and serve it.

Chef Tips for Perfect Results

• Whisk the Filling Well – Whisk the filling continuously while it cooks. Steady whisking helps prevent lumps and keeps the mixture smooth from the bottom of the pan to the top.
• Choose Heavy Cream – Heavy cream creates a silky, creamy filling. Half-and-half can be used as a substitute, though the texture will be lighter and slightly less creamy.
• Do Not Skip the Blind Bake – A fully baked crust stays crisp after the filling is added. Blind baking also prevents the bottom crust from becoming soggy once the creamy filling is poured into the shell.
• Bake on the Center Rack – Place the pie on the center oven rack for baking. Even heat circulation helps the filling cook gently without browning the top too quickly.
• Slice with a Sharp Knife – Use a sharp knife for clean slices. Wipe the blade with a damp towel after each cut to keep the edges smooth and the filling looking neat.

Recipe Variations

Classic Hoosier Version – Keep this version close to the original Indiana recipe. Use the same filling made with sugar, heavy cream, cornstarch, butter, and vanilla. Sprinkle cinnamon and nutmeg over the top before baking. Chill the pie completely before serving for the smooth, old-fashioned flavor that made Hoosier sugar cream pie so popular.

Amish Sugar Cream Pie – Replace about ¼ cup of the white sugar with light brown sugar and stir in 1 tablespoon of maple syrup. Bake the pie using the same temperatures and cooking times. Finish with a little extra cinnamon for a deeper, country-style flavor and a warm finish.

Gluten-Free Version – Use a 9-inch gluten-free pie crust instead of a regular pie crust. The filling already stays gluten-free because cornstarch thickens it instead of flour. Follow the same baking temperatures and cooking times for a pie with the same smooth, creamy texture.

Dairy-Free Version – Replace the heavy cream with 2½ cups full-fat canned coconut cream and use 4 tablespoons plant-based butter instead of regular butter. Cook and bake the filling the same way as the original recipe. The pie stays smooth and creamy with a light coconut flavor.

Lower Sugar Version – Reduce the granulated sugar from 1 cup to ⅔ cup for a less sweet filling. Add an extra ½ teaspoon vanilla extract to keep the flavor balanced. The filling still thickens well, bakes beautifully, and sets into a smooth, creamy pie after chilling.

What to Serve with Sugar Cream Pie

I usually keep the rest of the meal simple because this pie is already smooth and creamy. After a filling dinner, I let the pie chill until it is fully set. Then I slice it and serve it as the final dessert.

The smooth filling and flaky crust are satisfying on their own, but a few simple sides can make every slice even better.

• Fresh Whipped Cream: A spoonful of lightly sweetened whipped cream adds a soft, airy texture without covering the pie’s creamy vanilla flavor.
• Fresh Berries: Strawberries, raspberries, blueberries, or blackberries add a fresh, slightly tart flavor that balances the sweetness of the pie. Serve a small handful on the side for a refreshing contrast.
• Vanilla Ice Cream: A scoop of vanilla ice cream pairs beautifully with the cool, creamy filling. As it slowly melts, it makes every bite even smoother and more enjoyable.
• Hot Coffee: A cup of freshly brewed coffee balances the sweet filling with its bold, slightly bitter flavor. It is a wonderful choice after dinner or with an afternoon slice.
• Hot Tea: Black tea, chai tea, or a mild herbal tea pairs nicely with the pie. The warm drink complements the cinnamon and nutmeg without overpowering the dessert.
• Caramel Sauce: A light drizzle of caramel sauce adds buttery sweetness and extra flavor. Use just a small amount so the classic sugar cream pie remains the main focus.
• Fresh Fruit Salad: A bowl of fresh melon, grapes, pineapple, and berries adds fresh, juicy flavor and helps balance the creamy pie. It creates a light and refreshing ending to the meal.

Storage & Reheating Guide

This pie needs cold storage because the creamy filling should not stay at room temperature for very long.

Leave the pie out for no more than 2 hours, then cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for 3 to 4 days to keep the filling fresh and creamy.

For longer storage, wrap the cooled pie tightly in plastic wrap and then cover it with aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw the pie overnight in the refrigerator before serving.

Sugar cream pie tastes best chilled or slightly cool. There is no need to warm it in the oven or microwave before serving because the filling keeps its smooth texture when served cold.

Wick’s Sugar Cream Pie Recipe FAQs

1. Why is my sugar cream pie runny?

A runny filling usually means the custard didn’t cook long enough on the stove. Cook the mixture until it thickens fully and large bubbles rise to the surface, then whisk a few more seconds past that point before you take it off the heat.

2. Why did my filling separate?

Filling separates most often from cooking the custard too fast over high heat. Keep the heat at medium and whisk often, since a slow, steady cook gives the starch time to thicken the cream evenly.

3. Can mini sugar cream pies be made?

Yes. Divide the crust and filling among small tart pans or a muffin pan lined with pie dough. Reduce the baking time and watch for a slight jiggle in the center.

I hope this Wick’s Sugar Cream Pie Recipe helps you make a classic Indiana dessert at home with simple ingredients and easy steps. The creamy filling and flaky crust create a classic dessert that many people love.

After you bake it, please leave a comment and share your rating. I always enjoy hearing how the recipe turned out and reading your helpful tips.