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Homemade Wicks Sugar Cream Pie - Perfectly placed pie on the plate, overhead image shot.
Antonio Morelli

Wicks Sugar Cream Pie Recipe

A silky, egg-free Indiana Hoosier Pie with a creamy vanilla filling, buttery crust, and a warm nutmeg finish. Simple pantry ingredients, bakery-quality results.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American, Midwestern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • ½ tsp salt
  • cups heavy whipping cream
  • 2 tsp pure vanilla extract
  • 2 tbsp unsalted butter, cubed
  • ½ tsp ground nutmeg

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Whisk
  • Mixing bowl
  • Rubber spatula
  • Baking sheet
  • Aluminum foil
  • Cooling rack

Method
 

  1. Blind-bake crust at 375°F for 8 to 10 minutes. Cool slightly.
  2. Whisk sugar, flour, and salt in a saucepan. Slowly whisk in heavy cream.
  3. Cook over medium heat, whisking constantly, until thickened (8 to 10 minutes).
  4. Remove from heat. Stir in vanilla and butter until melted.
  5. Pour filling into crust. Dot with butter. Sprinkle nutmeg on top.
  6. Bake at 425°F for 10 minutes, then reduce to 350°F for 50 to 55 minutes.
  7. Cool completely, then refrigerate 2 to 3 hours before slicing.

Notes

  • Don't skip the chill. The filling sets fully only after 2 to 3 hours in the fridge.
  • Heavy cream only. Milk or half-and-half won't give you that signature silky texture.
  • Fresh nutmeg over pre-ground makes a noticeable difference in aroma and flavor.
  • Pie keeps refrigerated for up to 5 days and tastes even better on day 2.