Wick’s Sugar Cream Pie Recipe — Most Beloved Pie Made at Home

I grew up in Indiana. Wick’s sugar cream pie Recipe was just always there.

At church potlucks, at my grandmother’s house on Sundays, at every diner within fifty miles. It was never explained. It was just understood to be one of the things Indiana does.

Wick’s Pies has been making their sugar cream pie in Winchester, Indiana since 1944. Their version is what most people in the state grew up eating. When I moved away I suddenly couldn’t find it anywhere.

So I started working on making my own Wick’s sugar cream pie recipe at home. This wicks sugar cream pie recipe took me a while to nail. This is the closest I’ve gotten.

What Is Wick’s Sugar Cream Pie? (And Why This Wicks Sugar Cream Pie Recipe Works)

People know Wick’s Sugar Cream Pie recipe as Hoosier pie or Indiana sugar cream pie. This classic dessert uses simple ingredients and skips eggs entirely.

The filling is cream, sugar, flour, butter, and vanilla. That’s the whole list. The simplicity is the point. This Wick’s sugar cream pie Recipe recipe came out of Indiana farm kitchens where ingredients were limited and nothing was wasted. The starch in the flour thickens the filling during baking instead of eggs.

Wick’s Pies has been the gold standard for this pie in Indiana for over 80 years. They list their ingredients publicly but don’t share exact ratios. This Wick’s sugar cream pie recipe is my version — developed from their listed ingredients and a lot of testing.

What Does Wicks Sugar Cream Pie Taste Like?

Pure, sweet cream. That’s the only honest description.

The filling is silky and smooth — lighter than a custard pie because there are no eggs, richer than most pies because of the heavy cream. The vanilla adds fragrance. The cinnamon on top adds warm spice that cuts through the sweetness.

This wicks sugar cream pie is not complicated. It doesn’t try to be. It’s just cream and sugar baked until set, in a flaky crust, and it’s one of the most quietly satisfying things I’ve ever eaten.

Ingredients

The ingredient list for wicks sugar cream pie is genuinely short — that’s the whole point of this recipe. Six ingredients, one bowl, one pie dish. The only one that matters enormously is the heavy cream. Full fat, not half-and-half, not light cream. The fat content is what gives this pie its signature silky texture.

Ingredient	Amount	Notes
9-inch unbaked pie crust	1	Homemade or store-bought both work
Granulated sugar	1 cup
All-purpose flour	¼ cup	Thickens the filling
Heavy whipping cream	2 cups	Full fat — do not substitute
Unsalted butter	¼ cup	Cut into small pieces
Pure vanilla extract	1 tsp
Ground cinnamon	½ tsp	For the top
Salt	Pinch	Balances the sweetness

Equipment

Nothing special needed here. If you have a pie dish, a saucepan, and a whisk, you have everything this wicks sugar cream pie recipe requires. A baking sheet underneath the pie is worth mentioning — sugar cream pies can bubble over occasionally and you’ll thank yourself later.

Equipment	Purpose
9-inch pie dish	Standard size
Medium saucepan	Making the filling
Whisk	Mixing filling without lumps
Aluminum foil	Protecting crust edges from over-browning
Baking sheet	Catching any overflow

How to Make Wicks Sugar Cream Pie Recipe — Step by Step

Prep: 15 min | Bake: 55 min | Cool: 2 hours | Serves: 8

Step 1 — Prepare the crust.

Fit pie crust into a 9-inch pie dish. Crimp the edges. Refrigerate while making the filling — cold crust holds its shape better.

Step 2 — Make the filling.

Whisk sugar and flour together in a saucepan until combined. Add heavy cream gradually, whisking constantly. Add salt. Cook over medium heat, stirring frequently, until the mixture just begins to thicken — about 8 to 10 minutes. Remove from heat and stir in vanilla.

Step 3 — Fill and dot with butter.

Pour warm filling into the cold pie crust. Drop small pieces of butter evenly across the top. Dust generously with ground cinnamon.

Step 4 — Bake.

Preheat oven to 400°F. Place pie on a baking sheet. Cover crust edges with foil. Bake at 400°F for 10 minutes, then reduce to 350°F and bake 35 to 45 more minutes.

The Wick’s sugar cream pie Recipe is done when the center has a slight jiggle — like Jell-O, not water. Top should be lightly golden.

Step 5 — Cool completely.

Let cool at room temperature at least 2 hours before slicing. This step is what makes the Wick’s sugar cream pie recipe set properly.

Wicks Sugar Cream Pie Variations

The base wicks sugar cream pie recipe is already perfect, but it does take well to a few small changes. Brown sugar gives it a more caramel-forward depth. Nutmeg alongside the cinnamon is the most traditional Indiana variation. Here’s what I’ve tried and what each one does.

Variation	What Changes	Result
Brown sugar Wick’s pie	Replace white sugar with light brown sugar	Deeper, caramel-like flavor
Nutmeg version	Add ¼ tsp fresh nutmeg with cinnamon	Complex spice, very traditional
Maple Wick’s sugar cream pie Recipe	Replace ¼ cup sugar with pure maple syrup	Subtle maple note
Chocolate cream version	Whisk in 2 tbsp cocoa with flour	Chocolate cream pie texture

Serving Suggestions

Plain is perfect. A slice of Wick’s sugar cream pie Recipe at room temperature is exactly what it should be. A small dollop of unsweetened whipped cream alongside works beautifully. Strong black coffee or tea makes the right contrast.

Nutrition Per Serving (1/8 of pie)

This is a dessert built on heavy cream and sugar, so the calorie and fat numbers reflect that honestly. A single slice is rich and satisfying — you don’t need a large piece. Pair it with unsweetened coffee or tea to balance the sweetness.

Nutrient	Per Serving
Calories	380 to 420 kcal
Carbohydrates	38 to 42g
Total Fat	24 to 28g
Saturated Fat	14 to 16g
Protein	2 to 3g
Sugar	26 to 30g
Sodium	120 to 140mg

Storing Wicks Sugar Cream Pie

Room temperature up to 1 day covered loosely. Refrigerator up to 4 days — bring to room temperature before serving. The Wick’s sugar cream pie Recipe filling firms up when cold and softens again at room temperature. Freezing not recommended.

Frequently Asked Questions