If you’re not from the Mid-West or the Canadian province of Quebec, you may have never heard of sugar cream pie (aka sugar pie, finger pie, Hoosier sugar cream pie, Indiana cream pie, or Indiana farm pie). But in places like Indiana, this sweet creamy pie is a classic. And no one makes more sugar cream pies than Wick’s Pies.
Sugar cream pies are a classic. Food historians tell us that the pie originated in the early 19th century with Quakers from North Carolina. In America today, Indiana is sugar pie central. The single crust pie contains creamy, custard-like filling made from flour butter, salt, vanilla, cream and brown sugar or maple syrup (sometimes both) for sweetness.
Wick’s Pies (also known as Mrs. Wick’s Pies) has been making pies for 60 years. Centered in Winchester, Indiana, this family-owned company has grown from hand making 20 pies per day to making 10,0000 pies and more than 30,0000 pie shells every eight hours. In one year, Wick’s produces 12 million pies, many of them the classic sugar cream pie.
Wick’s old fashioned sugar cream pie, their flagship product, comes from a Wickersham family recipe that includes milk, sugar, flour, shortening, vanilla and nutmeg, all products that were available on the original family farm. Today, Wick’s serves customers in Mrs. Wick’s Pies restaurant in Winchester and delivers to 25 states. In addition to their signature sugar cream pie, they make pecan, peanut butter, German chocolate, and coconut sugar cream.
They ship pies by the case (six pies), overnight with freezer bricks to keep them cool. Our case of six sugar cream pies arrived cold, but not frozen. Following the instructions, we popped a couple of the pies into the oven at 325 F. for 15 minutes and served them warm. Our editorial panel, a group of enthusiastic and discriminating food critics, was impressed. (I can always tell when the room gets very quiet and then fills with lots of “mmm’s.”)
Our panel starting tossing out comments: “light” “super creamy,” “unbelievable texture,” “not cloyingly sweet,” “tastes homemade.”
Two of our editors who are t master pie makers commented that the crust wasn’t up to their standards. However, other editors pointed out that this is a commercial crust and a frozen product. Given those caveats, Wick’s pie crust, which is made with wheat flour, is quite good.
One editor suggested she’d love to see it served with strawberries or blueberries.
Another editor, who usually eats quite sparingly, helped herself to a second piece. And when it came time to divvy up the leftover pie, there were plenty of takers.
Real Bottom Line: Wick’s Pies, based in Indiana, is king of the sugar cream pie. It’s not too sweet and super creamy. If you’re a sugar cream pie fan, Wick’s will satisfy your sugar pie craving. – Bobbie Hasselbring, RFT Editor