Wick’s Sugar Cream Pie is more than just dessert — it’s a little slice of Indiana tradition. Known as the “Hoosier Pie,” this rich, velvety treat is made with simple ingredients but delivers an unforgettable flavor. It has a smooth custard-like filling, a hint of vanilla, and a soft dusting of cinnamon on top. Unlike fruit pies, it doesn’t require fancy steps or special skills — just a love of baking and a bit of patience.

I like creamy and custardy desserts, but what I love most in Wick’s Sugar Cream Pie is the way the filling melts in your mouth and leaves a sweet, velvety finish that feels comforting and nostalgic. It’s rich without being overwhelming, and every bite feels like a cozy hug from the kitchen.

I have made many pies in my life, from pecan pies to apple pies, but this one stands out because it doesn’t need complicated steps or exotic ingredients. I use heavy cream, sugar, and vanilla as my base. Always, I make sure to whisk the filling slowly until it thickens so it turns out perfectly smooth and glossy every time.

You can serve this pie with fresh whipped cream, some toasted nuts, also with a drizzle of caramel sauce if you want something extra special.

It’s Perfect For:

• Family gatherings where everyone wants a classic dessert
• Holiday tables that need a little old-fashioned sweetness
• Potlucks and parties where you want a pie that stands out
• Weekends when you crave something cozy and easy to make
• Anytime you want to impress with minimal effort

Ingredients for Wick’s Sugar Cream Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, cut into cubes
• 1/4 teaspoon salt
• Ground cinnamon, for dusting

Kitchen Equipment You’ll Need

• 9-inch pie dish
• Mixing bowls
• Whisk
• Saucepan
• Spatula
• Measuring cups and spoons
• Oven

How to make Best Wick’s Sugar Cream Pie

Step 1

Prepare the pie crust: Preheat your oven to 375°F (190°C). If using store-bought crust, gently press it into a 9-inch pie plate and crimp the edges. Prick the bottom lightly with a fork. Bake the crust for about 10 minutes, just until it starts to set, but not browned. Remove from the oven and let cool while you prepare the filling.

Step 2

Make the filling base: In a medium saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain. Slowly whisk in the heavy cream and milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 8–10 minutes. It should resemble a rich pudding at this stage.

Step 3

Add flavor and butter: Remove the pan from the heat and stir in the vanilla extract. Then, whisk in the butter cubes one at a time until they melt completely and the filling becomes silky and glossy.

Step 4

Fill and bake the pie: Pour the warm filling into the partially baked crust, smoothing the top with a spatula. Sprinkle a light dusting of cinnamon evenly over the top for that signature Wick’s look. Place the pie back in the oven and bake for 30–35 minutes, or until the filling looks set but still jiggles slightly in the center.

Tips for Making the Best Wick’s Sugar Cream Pie

1. Use heavy cream for richness. Whole milk alone won’t give the pie the same creamy texture, so always combine milk with heavy cream for that luscious finish.
2. Bake the crust a little first. A partially baked crust helps prevent sogginess. Don’t skip this step, as it ensures the bottom stays crisp even after the creamy filling is added.
3. Whisk constantly while cooking. The filling thickens quickly on the stove. Whisking prevents lumps and gives your pie that smooth, pudding-like consistency.
4. Don’t overbake. The pie should be set but still have a slight jiggle in the center when you remove it. It will firm up more as it cools.
5. Add the cinnamon lightly. A dusting of cinnamon gives flavor and that signature look, but too much will overpower the delicate vanilla.
6. Cool before slicing. Letting the pie chill for a few hours makes it easier to cut neat slices and allows the flavors to deepen.
7. Serve chilled or room temperature. Both ways are delicious, but chilled slices hold their shape better when serving at parties.
   

 Optional Ingredients

• A splash of bourbon or rum for warmth
• A pinch of nutmeg along with cinnamon
• A few drops of almond extract with the vanilla
• A thin caramel drizzle on top before serving
• A sprinkle of coarse sugar on the crust edges
• A little cocoa powder dusted with the cinnamon

Ways to Serve Wick’s Sugar Cream Pie

I love serving Wick’s Sugar Cream Pie with freshly whipped cream. The lightness of the cream balances the richness of the custard and makes each bite feel airy and indulgent at the same time. It’s also beautiful when piped or dolloped on top of each slice.

I also like to add a drizzle of caramel sauce, especially when I’m serving the pie for guests. The caramel gives a sweet, buttery depth that pairs perfectly with the creamy vanilla filling. It makes the dessert look more polished without adding extra work.

For a little crunch, I sometimes serve the pie with candied pecans or a dusting of chocolate shavings. These toppings give a nice contrast in texture and make the pie feel more luxurious while keeping its homestyle charm.

Is Wick’s Sugar Cream Pie Healthy?

Wick’s Sugar Cream Pie is not considered a healthy dessert since it’s made with rich ingredients like sugar, heavy cream, and butter. These give it its signature silky texture and sweet flavor, but they also make it high in calories, fat, and sugar. Eating it regularly could add up quickly if you’re watching your diet.

That said, enjoying a slice occasionally is perfectly fine. It can fit into a balanced lifestyle when eaten in moderation, especially during special occasions. Portion control is key — a small slice can satisfy your sweet tooth without overindulging.

Variations and Substitutions

1. Nutmeg Version: Replace the cinnamon topping with freshly grated nutmeg for a slightly spicier, holiday flavor. This pairs especially well with warm drinks like cider.
2. Caramel Layer Pie: Spread a thin layer of caramel sauce on the crust before adding the filling. It adds a sweet surprise at the bottom of each slice.
3. Brown Sugar Twist: Swap out half of the white sugar for brown sugar. This gives the pie a deeper, almost toffee-like flavor.
4. Chocolate Sugar Cream Pie: Stir in 2 tablespoons of cocoa powder with the sugar and cornstarch. The result is a chocolate custard pie with the same smooth texture.
5. Almond Flavoring: Replace vanilla extract with almond extract for a more nutty, aromatic taste that feels elegant and different.
6. Coconut Cream Sugar Pie: Stir in 1/2 cup shredded coconut into the filling before baking. The coconut gives texture and tropical sweetness.
7. Mini Tarts Version: Instead of one large pie, bake the filling in small tart shells. Perfect for parties and portion control.
8. Gluten-Free Option: Use a gluten-free pie crust or a nut-based crust for those with dietary restrictions. The filling stays the same.

How to Store, How to Reheat

How to store: Wick’s Sugar Cream Pie should always be cooled completely before storing. Cover the pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 4 days. If you want to make it ahead, it actually tastes better the next day after chilling overnight.

How to reheat: This pie is usually served cold or at room temperature, but if you prefer it slightly warm, place a slice on a microwave-safe plate and heat for 15–20 seconds. Do not reheat the whole pie in the oven because the filling may separate.

Frequently Asked Questions about Wick’s Sugar Cream Pie 

1. Can I freeze Wick’s Sugar Cream Pie?
Yes, you can freeze it, but the texture may not be as silky once thawed. If you do freeze it, wrap the pie tightly in plastic wrap and foil. When ready to eat, let it thaw overnight in the refrigerator rather than on the counter.

2. Do I need to blind bake the crust?
Partially baking the crust is highly recommended because the filling is creamy and can make the bottom soggy. Blind baking gives you a firmer, crisp base that holds up better. If you’re using a pre-made frozen crust, follow the package directions for partial baking.

3. Can I make this pie without cornstarch?
Yes, you can substitute with flour, but cornstarch gives a silkier, lighter texture. If using flour, double the amount since flour thickens less. Some bakers also use tapioca starch, which works well too.

4. How long does it take for the pie to set?
After baking, the pie should cool for at least 2–3 hours in the refrigerator. Overnight chilling is even better because it allows the flavors to meld and the filling to firm up completely. If you slice too early, the filling may run a little.

5. Can I double the recipe for a larger crowd?
Yes, but it’s best to bake in two separate pie dishes rather than one deep dish. This ensures even cooking and prevents the filling from being too thick in the center. You can also make mini versions in tart shells for easier serving.

Wick’s Sugar Cream Pie

Discover the authentic Wick’s Sugar Cream Pie recipe, Indiana’s famous Hoosier Pie. With a silky vanilla custard filling, buttery crust, and cinnamon dusting, this easy dessert is perfect for holidays, gatherings, or anytime you crave something cozy and sweet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 1 unbaked 9-inch pie crust store-bought or homemade
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter cut into cubes
• 1/4 teaspoon salt
• Ground cinnamon for dusting

Instructions

 

• Prepare the pie crust:
• Preheat your oven to 375°F (190°C). If using store-bought crust, gently press it into a 9-inch pie plate and crimp the edges. Prick the bottom lightly with a fork. Bake the crust for about 10 minutes, just until it starts to set, but not browned. Remove from the oven and let cool while you prepare the filling.
• Make the filling base:
• In a medium saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain. Slowly whisk in the heavy cream and milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 8–10 minutes. It should resemble a rich pudding at this stage.
• Add flavor and butter:
• Remove the pan from the heat and stir in the vanilla extract. Then, whisk in the butter cubes one at a time until they melt completely and the filling becomes silky and glossy.
• Fill and bake the pie:
• Pour the warm filling into the partially baked crust, smoothing the top with a spatula. Sprinkle a light dusting of cinnamon evenly over the top for that signature Wick’s look. Place the pie back in the oven and bake for 30–35 minutes, or until the filling looks set but still jiggles slightly in the center.
• Cool and serve:
• Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 2–3 hours before slicing so the filling firms up. Serve chilled or at room temperature with a dollop of whipped cream, if desired.

Keyword Wick’s Sugar Cream Pie