Wicks Sugar Cream Pie Recipe
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.
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.
Nutrition
Calories: 569kcal