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Wick's Sugar Cream Pie

Indiana's classic egg-free custard pie with silky creamfilling, flaky crust, and cinnamon on top. Inspired by the legendary Wick'sPies of Winchester, Indiana. Simple ingredients, deeply satisfying — the realHoosier pie recipe made at home.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 3 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American / Midwestern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream — full fat only
  • ¼ cup unsalted butter — cut into small pieces
  • 1 tsp pure vanilla extract
  • Pinch of salt
For the Crust:
  • 1 unbaked 9-inch pie crust — homemade or store-bought
For the Top:
  • ½ tsp ground cinnamon

Equipment

  • 1 9-inch pie dish 9-inch pie dish
  • 1 Medium saucepan Making the filling
  • 1 Whisk Mixing filling without lumps
  • 1 Aluminum foil Protecting crust edges from over-browning
  • 1 Baking sheet Baking sheet

Method
 

  1. Fit pie crust into a 9-inch pie dish. Crimp edges decoratively. Refrigerate while making the filling.
  2. Preheat oven to 400°F. Place a baking sheet in the oven.
  3. In a medium saucepan, whisk together sugar and flour until fully combined.
  4. Gradually add heavy cream while whisking constantly to prevent lumps.
  5. Add a pinch of salt and stir.
  6. Cook over medium heat, stirring frequently, for 8 to 10 minutes until mixture just begins to thicken and feel heavier on the whisk.
  7. Remove from heat and stir in pure vanilla extract.
  8. Pour warm filling into the cold prepared pie crust.
  9. Drop small pieces of butter evenly across the surface of the filling.
  10. Dust the top generously and evenly with ground cinnamon.
  11. Cover crust edges with aluminum foil to prevent burning.
  12. Place pie on the hot baking sheet. Bake at 400°F for 10 minutes.
  13. Reduce oven temperature to 350°F and continue baking 35 to 45 more minutes.
  14. Pie is done when center has a slight jiggle like Jell-O and top is lightly golden brown.
  15. Remove from oven and cool at room temperature for at least 2 hours before slicing.

Notes

Do not use half-and-half or light cream — heavy cream is essential for the silky texture
The filling will look very jiggly when you pull it from the oven — that's correct, it sets while cooling
Cutting too soon causes the filling to run — wait the full 2 hours minimum
Pie tastes better at room temperature than cold — remove from fridge 30 minutes before serving
Store loosely covered at room temperature up to 1 day, refrigerated up to 4 days