Wick’s Sugar Cream Pie Recipe

Wick’s Sugar Cream Pie comes from one of Indiana’s most loved pie traditions.

Wick’s Pies has been around for more than 80 years, and people trust them for simple pies made with quality ingredients.

Their Sugar Cream Pie became so well-known over 70 years ago that it later became the official state pie of Indiana.

The bakery café now makes 36 kinds of pies every day, and their pie shell has even been named the best in the country three years in a row.

This pie is often called “Hoosier Pie” because it started in Indiana homes that used everyday items to create something sweet and smooth.

People still drive for hours to Winchester – or even order online – just to get a fresh slice. That’s why I love having my own copycat version of Wick’s Sugar Cream Pie Recipe right at home. It gives me the same soft filling and caramelized top without needing a trip to Indiana.

You’ll see each step explained in a simple way, so you can bake a Sugar Cream Pie that tastes close to the one from Wick’s.

Why You’ll Love This Copycat Wick’s Sugar Cream Pie

1. Easy steps: I break everything down in a simple way, so you can follow each part without worry. Even someone new in the kitchen can move from step to step with confidence.

2. Smooth filling: This pie gives you the soft, creamy center that made Wick’s so famous. The filling stays silky and gentle, and each bite feels warm and sweet.

3. Great for sharing: This pie brings a classic taste that you and your friends can enjoy together. It slices clean, serves well, and adds a sweet touch.

4. Same warm taste: This copycat recipe gives you the same caramel top and smooth body that makes the real Wick’s Sugar Cream Pie so loved.

What’s The Difference Between Sugar Cream Pie And Chess Pie?

Both pies look similar with their golden tops and custard-like filling. But they’re not the same thing. Chess pie uses eggs to set the filling. It also has cornmeal sometimes and vinegar or lemon juice for tang. The texture comes out firmer and more cake-like.

Sugar cream pie skips the eggs completely. It made with cornstarch and milk to create that soft, pudding-style filling. The taste is pure cream and sugar with butter. No sour notes at all. Chess pie has a southern heritage, while sugar cream pie belongs to the Midwest, especially Indiana.

Both are delicious, but Wick’s Sugar Cream Pie gives you that smooth, spoonable texture that’s all its own.

Wick’s Sugar Cream Pie Ingredients

• Single-Crust Pie Pastry: A flaky, buttery crust forms the base of the pie. You can use homemade dough for a fresh taste or store-bought for convenience. Pre-bake the crust to keep it crisp and prevent a soggy bottom.
• Dry Beans (for Blind Baking): Dried beans act as weights while the crust bakes, keeping it flat and preventing shrinking. Any bean variety works. They aren’t for eating—just cool and store them for reuse in future pies.
• 1 Cup Sugar: Sugar brings the classic sweet flavor and helps the filling thicken as it heats. Granulated sugar dissolves smoothly and sets the pie correctly. Reducing the amount can affect texture and sweetness.
• 1/4 Cup Cornstarch: Cornstarch thickens the filling into its creamy texture. It activates with heat, turning the mixture from thin to smooth. Using too little causes runniness, while too much creates a gummy filling.
• 2 Cups Milk: Whole milk gives the filling a rich, creamy body. Its fat content helps create the custard-like texture. Room-temperature milk blends easily, but cold milk works fine with a little extra whisking.
• 1/2 Cup Butter: Butter melts into the warm filling, creating a silky, smooth texture and richer flavor. It adds a mild savory balance to the sweetness. Real butter is best, giving the pie its signature taste.
• 1 Teaspoon Vanilla: Vanilla adds warmth and enhances every other flavor in the pie. A small amount gives depth without overpowering the creaminess. Pure vanilla extract delivers the best taste compared to imitation versions.
• 1/4 Teaspoon Cinnamon: A light sprinkle adds color, warmth, and a cozy aroma. Cinnamon’s subtle spice complements the creamy filling without taking over. It also creates those pretty brown speckles on the pie’s surface.

Essential Kitchen Equipment

1. Pie pan – holds the crust
2. Fork – for crimping edges
3. Aluminum foil – used during blind baking
4. Dry beans or pie weights – keep crust flat
5. Medium saucepan – cooks filling
6. Whisk – blends ingredients
7. Oven – bakes crust and pie
8. Cooling rack – cools pie evenly
9. Measuring cups – accurate amounts
10. Measuring spoons – small ingredient control

How To Make Wick’s Sugar Cream Pie

Step 1 | Prepare the Crust

Place the pie pastry into the pan and press it gently so it fits with no air pockets. Use a fork to crimp the edges in small, neat marks. This helps the crust keep its shape during baking. Lay a sheet of aluminum foil inside the crust, covering the entire bottom and sides.

Pour dry beans into the foil-lined crust. These act as weights to keep the crust from rising during the early bake. Spread them to reach all edges.

Step 2 | Blind Bake the Crust

Warm the oven to 450°F. Place the crust inside and bake for about 8 minutes. This first stage sets the shape of the crust and prevents sogginess later.

Take out the pan and lift out the foil with the beans inside. Set the beans aside to cool. Place the crust back in the oven for another 5–7 minutes. The color should turn lightly golden, but not dark. Set the crust aside to cool while the filling cooks.

Step 3 | Mix Dry Ingredients

Place a saucepan on the stove. Add sugar and cornstarch. Use a whisk to blend the two until the mixture looks even. This step helps the cornstarch spread evenly during heating.

Step 4 | Add Milk

Pour milk into the saucepan. Whisk again so the mixture becomes smooth. The texture should feel loose at this stage.

Step 5 | Heat the Mixture

Turn the heat to medium. Stir the mixture while it warms. A steady stir helps the mixture thicken without forming lumps. Soon, the mixture will start to bubble and turn thicker. The surface will show slow popping bubbles, and the body will feel creamy.

Step 6 | Add Butter and Vanilla

Take the saucepan away from the heat. Drop the butter into the hot mixture and stir until it melts completely. Add vanilla and stir again until the filling looks glossy and smooth.

Step 7 | Fill the Crust

Pour the hot filling into the pre-baked crust. Spread the top smoothly with the back of a spoon or a spatula.

Step 8 | Add Cinnamon

Sprinkle cinnamon lightly over the top. This gives a warm scent and a soft, pretty surface.

Step 9 | Bake the Pie

Place the pie in the oven at 450°F. Bake for 15–20 minutes. The top will look set and smooth. The center may still tremble slightly, but it will firm up during cooling.

Step 10 | Cool and Serve

Place the pie on a cooling rack. Let it cool completely. The filling sets more as it cools, giving a smooth, creamy slice. Serve at room temperature or chilled.

Chef Notes and Tips

• Watch Your Heat Level: The filling thickens fast, so keep the stove at medium. High heat can scorch the bottom of the pan and give the pie a bitter taste. Stir the mixture constantly once it begins to warm to prevent lumps.
• Don’t Rush the Cooling: The pie needs time to fully set after baking. Let it cool for at least two hours at room temperature, then chill it for about an hour. This helps the filling firm up and keeps your slices clean and smooth.
• Check Your Cinnamon: Cinnamon flavor fades with time. Smell it before using. Fresh cinnamon has a strong, sweet scent that adds warmth to the top of the pie. If it smells weak, replace it so the topping tastes bright and aromatic.
• Use a Glass Pie Pan: A clear glass pan lets you check the bottom crust so you don’t underbake it. Since the steps don’t check the bottom directly, using glass makes it easier to confirm when the crust turns lightly golden.
• Keep Extra Crust Dough Handy: If the crust tears while you press it into the pan, patch it before baking. Sealing cracks helps prevent the filling from leaking under the crust.

What to Serve With Sugar Cream Pie

I love serving this pie with a dollop of whipped cream on top. The light, fluffy cream balances the rich filling perfectly.

Some people like vanilla ice cream on the side. The cold ice cream against the smooth pie creates a nice contrast.

Fresh berries also work well. Strawberries or raspberries add a tart pop that cuts through the sweetness.

For drinks, I recommend hot coffee or cold milk. Both pair beautifully with the creamy texture.

You can also serve this after a light meal. Since the pie is rich, keep the main course simple. Grilled chicken or a fresh salad works great.

Make Ahead and Storage Instructions

You can bake this pie a day ahead. Once cooled, cover it loosely with plastic wrap and keep it in the refrigerator. It stores well in the fridge for up to 4 days.

This pie can also be frozen. Wrap it tightly in plastic wrap and then in foil before freezing for up to 2 months.

Thaw it in the refrigerator overnight. It is best served cold or at room temperature; reheating is not recommended.

Wick’s Sugar Cream Pie Recipe FAQs

1. Why did my pie filling turn runny?

A runny filling usually comes from undercooking the mixture on the stove. Cornstarch needs enough heat to thicken properly. Stirring often helps the mixture cook evenly.

The filling should be thick before pouring it into the crust. If it stays thin, the pie will not firm up in the oven.

2. Why did my pie filling turn out lumpy?

Lumps usually happen when cornstarch isn’t mixed well or the heat is too high. Whisk the cornstarch and sugar together first, then whisk in the milk until smooth. Cook on medium heat and stir constantly so it thickens evenly.

If lumps still form, strain the filling through a fine mesh strainer before adding it to the crust.

3. My filling didn’t set. What went wrong?

A runny filling is often caused by the pie not cooling long enough. The filling continues to thicken and set as it cools. You must let the pie cool completely at room temperature, which can take a few hours.

Other reasons could be not using enough cornstarch, not bringing the filling to a full bubble on the stove, or inaccurate measuring of ingredients.

4. Why does the top get brown speckles?

The sugar rises and caramelizes while baking, plus the cinnamon adds pretty dots. That crackly, slightly crunchy top is the signature Wick’s look!

5. What’s the best way to get clean slices?

Use a sharp knife dipped in hot water and wipe it clean between cuts. Let the pie cool completely first. Cut slowly with a gentle sawing motion instead of pressing straight down.

For very soft fillings, you can also use unflavored dental floss—slide it under the pie and pull through for perfect slices.

6. Why is my pie filling grainy instead of smooth?

A grainy filling usually happens when the mixture gets too hot too fast, or if the cornstarch is old or undercooked. Always cook over medium heat and stir constantly.

Use fresh cornstarch and regular granulated sugar for the smoothest texture. Make sure the mixture cooks long enough so the cornstarch fully thickens.

Wick’s Sugar Cream Pie Recipe brings the smooth, gentle flavor that makes this classic so loved. This copycat version gives you the creamy filling and soft sweetness many people look for. You can adjust the steps to match your own taste and style.

Try this recipe at home and share how your version turns out.