Wick’s Sugar Cream Pie Recipe

There’s something incredibly nostalgic about a slice of sugar cream pie. When I first made Wick’s Sugar Cream Pie, I finally understood why it’s Indiana’s official state pie. Rich, creamy, and perfectly sweet, this no-egg custard-style dessert is an absolute showstopper, yet it's surprisingly easy to make.

After tasting a slice during a Midwest road trip, I decided to recreate Wick’s famous version at home. The texture was silky smooth, with that signature caramelized cinnamon-sugar topping. After a few tries, I’ve dialed in the method that brings me closest to the real deal.

Ingredients

• For the Filling:

• 1 cup heavy cream

• 1 cup whole milk

• 1 cup granulated sugar

• 1/4 cup cornstarch

• For the Topping:

• 2 tbsp unsalted butter, melted

• 1 tbsp cinnamon sugar (1 tbsp sugar + 1/4 tsp cinnamon)

• For the Crust:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

•  

• 1/4 tsp salt

• 1 tsp vanilla extract

• 2 tbsp unsalted butter

Kitchen Equipment Needed

• 9-inch pie dish

• Medium saucepan

• Whisk

• Wooden spoon or heatproof spatula

• Mixing bowl

• Pastry brush (optional, for butter topping)

• Measuring cups and spoons

How to Make Wick’s Sugar Cream Pie?

1. Prebake Your Pie Crust

If using a homemade crust, blind bake it at 375°F for 10–12 minutes until golden. Let it cool completely before filling.

2. Make the Filling

In a medium saucepan over medium heat, whisk together the sugar, cornstarch, and salt. Gradually whisk in the cream and milk, making sure there are no lumps.

Cook the mixture, whisking constantly, until it thickens—about 10–12 minutes. It should resemble a thick pudding.

Remove from heat and stir in vanilla and 2 tablespoons of butter until fully incorporated.

3. Assemble the Pie

Pour the warm filling into the pre-baked pie crust and smooth the top.

Brush the top with melted butter, then sprinkle generously with cinnamon sugar.

4. Bake

Bake at 325°F for 25–30 minutes, just to set the top and create that caramelized finish. The center should still have a little jiggle.

5. Chill and Serve

Cool at room temperature for an hour, then refrigerate for at least 2 hours before slicing.

How to Store Leftover?

Store your sugar cream pie in the refrigerator, tightly covered, for up to 4 days. For best texture, don’t freeze—it affects the creamy filling.

FAQs

Can I make this ahead of time?

Absolutely! Sugar cream pie is perfect to make a day in advance. The flavors develop more as it chills.

Is Wick’s sugar cream pie eggless?

Yes! Unlike many custard pies, this traditional recipe uses no eggs, relying on cornstarch and cream for its signature texture.

Can I use milk instead of heavy cream?

You can substitute some of the cream with more milk, but the filling will be less rich. I don’t recommend skipping the cream entirely.

Conclusion

After making this pie several times, I’ve learned that slow cooking the filling and using a high-fat cream make all the difference. I now serve it at every holiday gathering, and it's the one dessert everyone always asks me to bring. Whether you’re from Indiana or not, Wick’s Sugar Cream Pie is a recipe that makes any occasion feel like home.