Indiana's official state pie since 2009, a single-crust custard pie made with cream, sugar, flour and butter, baked golden and finished with nutmeg dust at every Hoosier bakery.

Quaker and Amish settlers brought the recipe to Indiana in the early 1800s. The pie became Indiana's official state pie in 2009. Wick's Pies of Winchester produces over 750,000 of them each year for groceries and diners statewide, and Mrs. Wick's classic version is the canonical commercial sugar cream pie.

Where to eat Sugar cream pie in Indianapolis

3 editor picks for Sugar cream pie in Indianapolis, ranked by editorial score. All Indianapolis signature dishes · Sugar cream pie across every city.

Make it at home

Serves 81 hr 15 minEasy

Ingredients

  • 1 unbaked 9-inch single pie crust
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Ground nutmeg, for the top

Method

  1. Preheat the oven to 375 F. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges.
  2. In a medium bowl, whisk together the sugar, flour and salt until evenly mixed.
  3. Whisk in the heavy cream and vanilla until smooth, with no flour lumps. The filling should be the consistency of thin pancake batter.
  4. Pour the filling into the unbaked crust. Drizzle the melted butter across the top, then dust generously with ground nutmeg.
  5. Bake at 375 F for 45 to 55 minutes. The pie is done when the top is golden brown, the edges have set firm and the center still wobbles slightly when nudged.
  6. Cool completely on a rack, at least 2 hours, before slicing. The center sets as it cools.

Editor tip. Resist the urge to fix the wobble in the oven. The center finishes setting at room temperature; an overbaked pie cracks and weeps.

Common allergens: Gluten, Dairy, Egg.