Wick's Sugar Cream Pie Recipe
Dive into the heart of Indiana’s beloved dessert with this Wick's Sugar Cream Pie Recipe, a staple that has graced holiday tables and family gatherings for generations.
Equipment
- Mixing bowl
- Whisk
- Pie dish (9-inch)
- Measuring cups and spoons
- Saucepan
- Baking beads or dried beans (for blind baking the crust) (for blind baking the crust)
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 cups heavy cream
- ½ cup milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon for dusting
- Nutmeg freshly grated, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line your pie dish with the crust and trim any excess. Chill it in the refrigerator while you prepare the filling.
- Mix the dry ingredients: In a mixing bowl, combine sugar, cornstarch, and a pinch of salt.
- Combine the wet ingredients: In a saucepan over medium heat, mix the heavy cream and milk. Slowly blend the sugar mixture with a whisk until it becomes smooth.
- Cook the filling: Continue to cook, stirring constantly, until the mixture thickens and just begins to boil. Take the pan off the stove and mix in the vanilla extract.
- Bake the pie: Pour the filling into the chilled crust, smooth the top, and bake for 25-30 minutes until the edges are set but the center is slightly wobbly.
- Cool and garnish: Allow the pie to cool completely. Refrigerate for at least 4 hours. Before serving, dust with cinnamon and grate fresh nutmeg on top.
Notes
- Ensure the pie crust is chilled before filling to prevent shrinking.
- Stir the filling mixture constantly to avoid lumps.
- Add the vanilla extract off the heat to preserve its flavor.
- For a golden crust, brush the edges with an egg wash before baking.
- Let the pie sit in the fridge to achieve the perfect texture.