Wick's Sugar Cream Pie Recipe
Wick’s Sugar Cream Pie Recipe is an iconic dessert hailing from the heart of Indiana, known for its rich, custardy filling enveloped in a flaky, buttery crust.
Equipment
- 9-inch pie pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
- Oven
- Pie weights or dried beans (for blind baking)
Ingredients
- 1 pie crust store-bought or homemade
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon for topping
- Nutmeg optional, for garnish
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust in the pie pan and trim the edges. Use a fork to prick the bottom. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes. Remove the weights and bake for another 10 minutes until light golden.
- Mix Dry Ingredients: In a saucepan, combine sugar, cornstarch, and salt.
- Add Cream and Milk: Stir in the heavy cream and milk to the sugar mixture. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Finish the Filling: Remove from heat and stir in vanilla extract.
- Fill the Pie Crust: Pour the hot filling into the pre-baked crust. Smooth the top with a spatula.
- Bake the Pie: Sprinkle the top lightly with cinnamon and nutmeg if using. Bake for 15-20 minutes until the filling is bubbly and slightly golden.
- Cool and Serve: Allow the pie to cool completely before serving to set the filling properly.
Notes
- Blind Bake Your Crust: Ensure your crust is pre-baked to avoid a soggy bottom.
- Stir Constantly: Keep stirring the mixture while cooking to prevent lumps and ensure even thickness.
- Watch the Heat: Do not let the filling boil vigorously; gentle bubbling is key to prevent scorching.
- Chill Before Serving: Refrigerate the pie for at least 4 hours to set perfectly.
- Spice It Up: A pinch of cinnamon or nutmeg can add a warm flavor depth to the pie.