If you ask the people of Indiana and the Midwest at large why Mrs. Wick’s Pies is so famous, I bet, almost 70% of them will say “because of their sugar cream pie”. Hey, don’t mix up the Wicks sugar cream pie recipe with any other creamy/cream pie recipe. Because there is nothing in Indiana or in the whole Midwest that tastes better than this cream pie of Wick’s, figuratively speaking!
Wicks sugar cream pie is an original and traditional farmhouse recipe, being prepared by Mrs. wicks pie for more than 70 years now, which contains only the finest and healthiest ingredients. Consequently, the creamy, lightly vanilla-y, and sugary taste is something like out of this world! But the sad part is, Mrs. Wick’s pie runs this business only in East Central Indiana. So, if you aren’t from there like me, you will have to spend extra bucks and buy it online!
So, the only way left for me was to try this sugar pie recipe with cream myself at home; I did and succeeded as well.
Ingredients
For the CRUST:
- All-purpose flour (1 and 1/4 cups); you will need more of this for dusting, so but some more.
- Unsalted and cold butter (6 tablespoons)
- Vegetable shortening (2 tablespoons; cold)
- To taste, salt (1/2 teaspoon)
For the FILLING:
- All-purpose flour (1/2 cup)
- Pure vanilla extract (1/2 teaspoon)
- Sugar (1 cup)
- Unsalted butter (2 tablespoons)
- Heavy whipping cream (2 cups)
- Freshly and finely grated nutmeg (1/8 teaspoon)
Instructions
Prepare the CRUST:
- To prepare the filling for the Wicks sugar cream pie recipe, take a food processor for pulsing the flour with salt in it at first. Then cut the butter into 1/2-inch pieces and it to the food processor along with shortening. Pulse them all until they feel like a coarse meal. By this time, you will also notice some butter bits of pea-size.
- Now, drizzle 3 tablespoons of ice water in the mixture and pulse it again. At some point, the dough will start to come together. But, if need be, add a little more (only half a tablespoon at a time) water. Then pat the mixture into a disk by turning it out over a wrapped plastic sheet. Put it in the refrigerator for at least 2 hours, which can be extended up to 24 hours if you want.
- Take the dough out of the refrigerator and make an 11-inch round roll by rolling it over a flour-dusted surface. Then place the roll into a pie plate (9-inch) and deal with the overhanging dough; fold it under the dough and use your fingers to crimp the dough edges nicely.
- Then you just need to pierce the bottom of the dough using a fork all over again and refrigerate the crust until it becomes firm. It will take around 35 minutes maximum.
- At last, lay a baking sheet on your oven and pre-heat the oven to 425-degree Fahrenheit.
Prepare the FILLING:
- Take a large size bowl and whisk vanilla, heavy whipping cream, flour, and sugar in it. Pour the whisk into the chilled and heated crust. Then dot the crust with 1/2-inch pieces of butter, and top it by sprinkling nutmeg.
- At this stage, place the pie plate on the pre-heated baking sheet in our oven. Then bake the crust this way for 10-12 minutes and set the temperature down to 350-degree Fahrenheit. Keep baking the crust for 55 minutes or more until it starts to look golden, and the filling shows bubbly spots. The center might jiggle slightly during this time. If the crust edges get brown pretty quickly, cover the edges using foil.
- Then take out the pie plate from the oven, set aside to a rack, and cool it down completely.
Now, you can serve the sugar cream pie recipe at room temperature or in totally chilled condition.
Nutrition Information
There are 400 Calories in Sugar Cream Pie from Wick’s in every 171g serving. Out of the total amount of calories, 43.5% of calories come from fat alone. Let’s know more about the old-fashioned sugar cream pie nutrition facts.
| Nutrition Fact (171g serving) | Value | Daily Value |
| Calories | 400 | – |
| Carbohydrates | 52g | 17% |
| Total Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | – |
| Cholesterol | 40mg | 13% |
| Sodium | 160mg | 7% |
| Potassium | 1.2g | – |
| Dietary Fiber | 0g | 0% |
| Sugar | 29g | 13% |
| Vitamin A | – | 8% |
| Vitamin D | – | 4% |
| Vitamin C | – | 0% |
| Calcium | Calcium 57.8mg | 7% |
| Iron | 0mg | 0% |
| Protein | 5g | 3.4% |
FAQ
What is the difference between sugar cream pie and custard pie?
There is nothing much different between these two creamy dishes. The only difference is that sugar cream pie is traditionally egg-free, although some might like to enjoy it by adding eggs. On the contrary, custard pie utilizes eggs as a major ingredient for thickening the filling for the pie.
How long are Wicks Pies good for?
According to the information provided by Mrs. Wick’s Pies & Restaurant, the restaurant-bought packages can easily be stored frozen for 1 year. But when it comes to my version of this recipe, I would say the same, as it resembles the original one. Just make sure to store it frozen.
Back in 1944, Duane “Wick’’ Wickersham started to serve a classic Indiana specialty, Sugar Cream Pie in his small café. But it didn’t take much time to air that small café all over Indian for it offered an outstanding taste, and texture with originality.
So, prepare the Wicks sugar cream pie recipe at home and enjoy!