Rating: 4.66 stars
67 Ratings
  • 5 star values: 57
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

This Indiana sugar cream pie is sweet and rich with vanilla and nutmeg accents.

Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
1 - 8 inch pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (225 degrees C).

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  • In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.

  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.

Nutrition Facts

541 calories; protein 3.7g; carbohydrates 69g; fat 28.6g; cholesterol 77.1mg; sodium 191.4mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 5 stars
12/14/2003
I would give this 10 stars if I could. It is awesome to say the least. Better than any store bought. I made it for my mom for t-day, and she fell in love. The recipe calls to use an 8 inch dish, but that's not right. The first time I made this, I used a 9 inch deep dish, and it worked beautifully. The second time, I used a regular 9 inch plate, and it overflowed just a bit, so go with the 9" deep dish. The only thing I changed was to use cinnamon instead of nutmeg, because that was all I had. One thing worth mentioning... After the initial 15 min. bake time, you really have to put foil around the edge of crust. Also, about 10 min. before it was done, I thought it was getting too brown, so I layed a large piece of foil loosely over the pie. It worked perfectly!!! Thank you so much for the recipe. Read More
(82)

Most helpful critical review

Rating: 3 stars
02/24/2010
i love sugar cream pies.. but apparently this pie didn't have the "creamy" look. it tasted good but i didn't like the texture... i was hoping for a creamy milky look... but i guess it just wasn't there. it looked more like "milk gelatin" and "clear" Read More
(9)
67 Ratings
  • 5 star values: 57
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/14/2003
I would give this 10 stars if I could. It is awesome to say the least. Better than any store bought. I made it for my mom for t-day, and she fell in love. The recipe calls to use an 8 inch dish, but that's not right. The first time I made this, I used a 9 inch deep dish, and it worked beautifully. The second time, I used a regular 9 inch plate, and it overflowed just a bit, so go with the 9" deep dish. The only thing I changed was to use cinnamon instead of nutmeg, because that was all I had. One thing worth mentioning... After the initial 15 min. bake time, you really have to put foil around the edge of crust. Also, about 10 min. before it was done, I thought it was getting too brown, so I layed a large piece of foil loosely over the pie. It worked perfectly!!! Thank you so much for the recipe. Read More
(82)
Rating: 5 stars
05/10/2006
It's very important to use the real ingredients here--especially the butter on top. It helps the pie thicken & brown appropriately. This is the perfect sugar cream pie recipe, but it is important to remember that recipes like this can be influenced by weather and other factors. So, if it doesn't look thick at the end of the baking time, turn down the heat, leave it in the oven a bit longer, and keep a close eye on it so that it thickens up or you'll just have goo. Read More
(35)
Rating: 5 stars
06/23/2003
My eight year old daughter made this pie! It's that easy. The end product didn't look like any sugar cream pie I've ever seen but it definately tasted like one. We'll be trying this one again. Read More
(24)
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Rating: 5 stars
01/30/2009
My family loves this recipe. It's the ultimate comfort food. Bake it until all of the pie is set except for a silver dollar size area in the center. It usually takes a bit longer in my oven than the recipe states. Read More
(17)
Rating: 5 stars
12/08/2004
I won't spoil the rating but this didn't work for me. Didn't set up like I was hoping & it just wasn't what I was envisioning. Top of pie looked weird too. Read More
(14)
Rating: 5 stars
11/10/2010
I grew up in Indiana but have been gone for 20+ years only returning less than I should have. Ever since experiencing a Wickes sugar cream pie in my youth, I thought it the best pie in the world. Never thought about cooking one myself for fear it would not turn out right and would be dissapointed. I have just cooked this pie and it was the easiest thing I have ever cooked. This also taste just as good as the childhood memory of a wickes pie. Read More
(13)
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Rating: 5 stars
06/28/2005
Excellent pie. It came out of the oven smelling wonderful and tasted just as good. My father would call this poor man's pie, because his mother would make it during the depression when no other filling was available!!! Read More
(13)
Rating: 3 stars
02/24/2010
i love sugar cream pies.. but apparently this pie didn't have the "creamy" look. it tasted good but i didn't like the texture... i was hoping for a creamy milky look... but i guess it just wasn't there. it looked more like "milk gelatin" and "clear" Read More
(9)
Rating: 5 stars
01/08/2012
If I could give this 25 stars I would. I've been grain and sugar free all week and I chose this pie to break my "fast " and celebrate this weekend. Rich and creamy silky and buttery it is worth every.single.calorie. of the 541 per serving. Be SURE to use real high-quality vanilla real butter (salted gives it the perfect touch) and best grate fresh nutmeg over the top. Absolutely divine - THANK YOU Glenda for sharing! Read More
(7)