Mrs Wicks’ Sugar Cream Pie Recipe: Hoosier Classic With Silky Custard

Indiana’s beloved sugar cream pie has been a Hoosier tradition for generations, and this version captures that classic silky custard texture perfectly.

With just a few simple ingredients and careful baking, you’ll achieve a smooth, creamy filling in a flaky crust that’s as authentic as it gets.

Ingredients for Mrs Wicks Sugar Cream Pie

A handful of pantry staples and dairy essentials create this timeless Indiana dessert.

The butter is critical for the flaky crust—use high-quality unsalted like Land O’Lakes or Plugrá. Cold is key; don’t let it soften. For the sugar, standard granulated is perfect (organic if you prefer). The cream and milk need to be full-fat for that signature silky texture. Most supermarkets carry these, but Whole Foods has excellent organic options if you’re avoiding additives.

No heavy cream? Half-and-half plus a splash of melted butter works in a pinch. Whole milk can be swapped for 2% if needed, but the custard won’t be as rich. Vanilla bean paste adds a luxurious touch if you’re splurging. For the nutmeg, pre-ground is fine, but freshly grated (from a whole nut) has more vibrant flavor. Eggs should be large—standard grocery store ones are totally adequate.

Store the pie covered at room temperature for 2 days or refrigerate for up to 5 days. The crust softens over time, so eat within 48 hours for peak texture. Freezing isn’t recommended—the custard can separate when thawed.

Step-by-Step Instructions for Sugar Cream Pie

This traditional method delivers the silky custard and flaky crust that define this Hoosier classic.

Step 1: Prepare the Pie Crust

In a large bowl, combine the 2 cups All-Purpose Flour with 0.5 tsp Salt. Cut in the 0.75 cup Unsalted Butter using a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually sprinkle in 6 tbsp Ice Water, one tablespoon at a time, mixing with a fork until the dough just begins to come together. The dough should hold when pressed but not be sticky. Gather into a ball, flatten into a disk, and refrigerate for 30 minutes.

Step 2: Shape and Blind-Bake the Crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim edges to leave a ½-inch overhang, then crimp decoratively. Prick the bottom all over with a fork to prevent air pockets.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment. Return to the oven for 5-7 minutes until the crust is lightly golden. Reduce oven temperature to 350°F.

Step 3: Whisk the Custard Filling

In a large bowl, whisk together 1.5 cups Granulated Sugar, 2 whole Large Eggs, 2 cups Heavy Cream, and 1 cup Whole Milk until smooth. Add 2 tsp Vanilla Extract, 0.5 tsp Salt, and 0.5 tsp Ground Nutmeg, whisking until fully incorporated.

The mixture should be pale and slightly thickened from the sugar. Here’s the thing—don’t overmix once the wet and dry ingredients are combined, or you’ll incorporate too much air, which can create bubbles in your finished custard.

Step 4: Bake the Filling

Pour the custard mixture into the pre-baked crust. Bake at 350°F for 45-55 minutes until the edges are set but the center still has a slight jiggle—like gelatin. The filling will continue to set as it cools.

If the crust begins to over-brown, tent the edges with aluminum foil. You’re aiming for a filling that’s just set when tested with a gentle shake. Avoid opening the oven during the first 30 minutes to prevent the custard from developing a skin or cracking.

Step 5: Cool and Serve

Remove the pie from the oven and cool on a wire rack for 1 hour, then transfer to the refrigerator to chill completely, at least 4 hours or overnight. This cooling time is non-negotiable for the custard to achieve its signature silky texture.

Serve chilled, with a dusting of additional Ground Nutmeg if desired. The pie should slice cleanly with a custard that holds its shape yet melts in your mouth. Store any leftovers in the refrigerator for up to 3 days.

Storing and Reheating This Recipe

Room Temperature Storage

For best texture, store this pie covered at room temperature for no more than 2 days. I use a glass pie dome or inverted bowl to protect it. The crust stays flakier this way compared to refrigeration. 💡

Refrigerator Storage

If keeping longer, refrigerate covered with plastic wrap for up to 5 days. The custard firms up more in the cold, but bring slices to room temperature for 15-20 minutes before serving to restore that silky mouthfeel.

Avoid Freezing

I don’t recommend freezing this pie. The custard can separate and become grainy when thawed, ruining that signature smooth texture. If you must, freeze slices wrapped tightly for up to 1 month, but expect compromised quality.

Reheating Slices

For warm slices, reheat individual portions in a 300°F oven for 10-12 minutes. Microwaving works in 15-second bursts but can make the crust soggy. Always check the center is warm before serving.

Add a fresh dusting of nutmeg after reheating to revive the aroma. ❄️

Serving Temperature

This pie is traditional served chilled, but room temperature is ideal for appreciating the full flavor. I often pull it from the fridge 30 minutes before serving to let the custard soften slightly.

Frequently Asked Questions