Sugar Cream Pie

Cafe Society
1

I grew up with Sugar Cream Pie, and I went to the local farmer’s market and was telling a friend I ran into there that I came for three things… fresh vine ripened tomatoes, sweet corn (picked that morning) and a sugar cream pie. I was shocked that he had no idea what that was, nor did his wife. A random woman over heard and let me know that they had a few left across the market and that she loved them as well. I high tailed it over there an there were two left. Another woman was looking at one confused and asking the vendor exactly what it was again. I grabbed the next to last one and when talking to the lady working the booth she said that they are a fairly regional thing.

So, are you familiar with the best pie in the world?

2

As far as I know, Wick’s Pies in Winchester, Indiana is the only place that makes it. It’s their signature dish and practically every native of eastern Indiana knows what it is, though.

3

Made by “Wick” Wickerson (or probably his family now). Lisa’s pie’s makes an even better one, but they aren’t frozen and distributed as much as Wick’s.

4

As a lifelong resident of Indiana and a lifelong eater of Wick’s Pies, I am shocked, shocked I say, to find out it’s a totally local delicacy! I must get another one soon.

5

Never heard of it. I was assuming it must be like a custard pie but looking at some recipes, it appears eggs usually aren’t an ingredient.

6

Recipe?:dubious:
:p:D

I’d love to try it, so if those who enjoy this pie have a recipe they recommend, I’ll make one.

7

I’ve never made one, but I served eleventy kajillion slices of sugar cream pie when I waited tables in high school.

missred ( northeastern Indiana native)

8

It resembles a custard pie… but unfortunately I’ve never made one so I don’t have any recipe advise. Wick’s are available in some supermarkets here, and Lisa’s are available at our farmer’s market and occasionally at stores. I think their location is still just south of Kokomo on US31 for anyone in the area. As much as I love Wick’s, I think Lisa’s are better, and if you get one that is fresh and warm it is magnitudes better than a frozen one.

9

I can’t actually vouch for the recipe, but this one at least looks right (some of the other pictures weren’t even close.

10

I just noticed that the recipe I linked to said you can use Margarine or Real Butter.

You are already using Sugar, Brown Sugar, Half and Half, Whipping Cream.

This isn’t health food, and I’m pretty sure most of the Amish I knew who made this pie didn’t even know the meaning of Margarine.

11

Nope, sorry never heard of it. Although the picture does look quite a bit like a buttermilk pie. Except buttermilk pie has eggs and waay less sugar. And buttermilk of course.

12

This one seems pretty typical. (It’s a Paula Deen recipe but you can leave out the racism.)

13

Yes, in Quebec, it is a quite common pie.

14

You don’t choose margarine over butter because it’s healthier-- It isn’t (people once thought it was, but that was back before we knew that trans-fats were bad). You choose margarine over butter either because it’s cheaper, because it has a longer shelf life, or because you’re one of the handful of people who actually prefer the taste of margarine.

15

“Sugar cream” pie not a health food? You don’t say.