Sugar cream pie is a sweet dessert that’s based on a pie recipe made with a small amount of butter, sugar, milk and cream. The sweet filling is always sold in small pie portions and it is commonly served with whipped cream on top. Sugar cream pie is most popular in the Southern United States, but it can also be found in other parts of the country.
In this article, I’m going to share with you a wicks sugar cream pie recipe that is extremely delicious. this is a rich dessert that is paired with ice cream, whipped cream and a vanilla sauce. It is extremely easy to make this dessert at home, but the best part is that it is so good that you can easily eat it for breakfast or dessert.
Wicks Sugar cream pie is a rich, creamy dessert with a soft, cookie-like texture. It’s a family favorite that everyone loves and I hope you love it too. This is absolutely delicious and perfect for celebrations, holidays and special occasions. This is also a great dessert to make if you have a birthday coming up, or if you just want a nice sweet treat.
How To Make Wicks Sugar Cream Pie
Wicks Sugar Cream Pie Recipe For these of you wanting to bake a sugar cream pie for the upcoming Thanksgiving celebration. This is a very traditional pie and many families consider this recipe to be a family heirloom passed down from generation to generation. If you love pies and you love cream, then you should definitely try a wicks sugar cream pie recipe.
Ingredients
For The Crust:
- 1 1/4 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter (cut into 1/2-inch pieces)
- 2 tablespoons cold vegetable shortening
For The Filling:
- 2 cups heavy whipping cream
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter (cut into 1/2-inch pieces)
- 1/8 teaspoon nutmeg (freshly grated)
Step By Step Instructions To Make Wicks Sugar Cream Pie
For The Crust
Step 1
In a food processor, blend the flour and salt. Pulse in the butter and shortening until it looks like a coarse meal with pea-size butter pieces.
Step 2
Add 3 tablespoons of ice water and pulse until the dough begins to come together. If necessary, add more water 1/2 tablespoon at a time.
Step 3
Turn out onto a plastic wrap sheet and pat into a disk; wrap tightly and refrigerate for at least 1 hour.
Step 4
On a lightly floured surface, roll out the dough into an 11-inch round. Transfer to a 9-inch pie plate. Use your fingers to crimp the edges of the overhanging dough.
Step 5
With a fork, pierce the bottom all over. Place the crust in the refrigerator for 30 minutes. Preheat the oven to 425°F and place a baking sheet on the middle rack.
For The Filling
Step 6
In a bowl, whisk together the heavy whipping cream, sugar, flour and vanilla.
Step 7
Pour the mixture into the chilled crust, dot with butter, and sprinkle with nutmeg.
Step 8
Place the pie plate carefully onto the hot baking sheet and bake for 10 minutes.
Step 9
Lower the oven temperature to 350°F and bake for about 55 minutes or until the crust is golden and the filling bubbles in spots. If the crust edges are browning too quickly, cover them with foil.
Step 10
Transfer to a cooling rack and allow to cool completely. Refrigerate or serve at room temperature.
In Closing
We hope you enjoyed this recipe for Wicks Sugar Cream Pie. This delightful pie is a Southern classic that is sure to be a hit at your next get-together. This is a creamy custard pie with a hint of vanilla and a whole lot of sweet, creamy goodness. If you have any comments or questions, feel free to use the contact form on our Contact Page to get in touch with us. We would love to hear from you!
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Wicks Sugar Cream Pie Recipe
Ingredients
For The Crust
- 1 1/4 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter (cut into 1/2-inch pieces)
- 2 tablespoons cold vegetable shortening
For The Filling
- 2 cups heavy whipping cream
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter (cut into 1/2-inch pieces)
- 1/8 teaspoon nutmeg (freshly grated)
Instructions
For The Crust
- In a food processor, blend the flour and salt. Pulse in the butter and shortening until it looks like a coarse meal with pea-size butter pieces.
- Add 3 tablespoons of ice water and pulse until the dough begins to come together. If necessary, add more water 1/2 tablespoon at a time.
- Turn out onto a plastic wrap sheet and pat into a disk; wrap tightly and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough into an 11-inch round. Transfer to a 9-inch pie plate. Use your fingers to crimp the edges of the overhanging dough.
- With a fork, pierce the bottom all over. Place the crust in the refrigerator for 30 minutes. Preheat the oven to 425°F and place a baking sheet on the middle rack.
For The Filling
- In a bowl, whisk together the heavy whipping cream, sugar, flour and vanilla.
- Pour the mixture into the chilled crust, dot with butter, and sprinkle with nutmeg.
- Place the pie plate carefully onto the hot baking sheet and bake for 10 minutes.
- Lower the oven temperature to 350°F and bake for about 55 minutes or until the crust is golden and the filling bubbles in spots. If the crust edges are browning too quickly, cover them with foil.
- Transfer to a cooling rack and allow to cool completely. Refrigerate or serve at room temperature.
