Peanut Butter Pie
93%Read ReviewsShips to U.S. & Canada
Some restrictions applyThis Peanut Butter Pie has a smooth, creamy texture and a sweet, intensely peanutty flavor. Think of it as a cross between peanut butter fudge and peanut butter cookies! Whether served warm or cold, this pie is a year-round pleaser.
Back in 1944, Duane "Wick’’ Wickersham opened a small cafe inside an Indiana factory to serve lunch to its employees. He relied on many of his grandmother’s recipes, including one for a classic Indiana specialty, Sugar Cream Pie. A full-service restaurant soon followed, within four years he was selling 300 of his pies every day, and Wick’s Pies was on its way to becoming one of Indiana’s most beloved pie makers. Wick’s pies are still made according to those same family recipes, and the Wickersham family still runs the company to this day.
This package serves 8 people and includes a Peanut Butter Pie
- Each pie measures 9"
- Pies ship frozen with ice packs, may thaw in transit
- Upon arrival store in the freezer until ready to prepare
To Serve
- Preheat oven to 350° F
- Take pie out of Freezer
- Remove plastic wrap
- Remove plastic dome
- Ensure all plastic is removed
- Place in oven for 35 minutes at 350° F
- Let pie cool for 10 minutes
- Serve and enjoy!
- Peanut Butter Pie – Crust: (Wheat Flour [Unenriched, Unbleached], Lard, Water, Salt, Dextrose, and Baking Soda), Filling (Skim Milk, Peanut Butter [Dry Roasted Peanuts, Sugar, Hydrogenated Vegetable Oils (Rapeseed, Cottonseed and Soybean), and Salt], Sugar, Eggs, Artificial Flavoring, and Salt)
Allergens: Allergens: Contains Wheat (Gluten), Egg, Soy, Milk and Peanuts. Processed on the same line as Wheat, Milk, Eggs, Soy, Peanuts, and Tree Nuts. Facility contains Wheat, Milk, Eggs, Soy, Peanuts, and Tree Nuts.
Classic Hoosier Sugar Cream Pies Since 1944
Classic Hoosier Sugar Cream Pies Since 1944
Back in 1944, Duane “Wick'' Wickersham opened a small cafe inside an Indiana factory to serve lunch to its employees. He relied on many of his grandmother’s recipes, including one for a classic Indiana specialty, Sugar Cream Pie. It proved to be so popular that the following year he opened a restaurant in downtown Winchester, and his pies were such a hit that he started selling them out of his Buick. Within four years he was selling 300 of his pies every day, and Wick’s Pies was on its way to becoming one of Indiana’s most beloved pie makers.
All of Wick’s pies are still made according to those same family recipes (including crusts made with lard), and many of the family-run company’s 70 employees have been with them for upwards of 30 years. Wick’s three children all spent years with the company, and when Wick retired in 1986, he opened a restaurant for her named Mrs. Wick's; it’s a cornerstone of the community to this day, making 36 varieties of pie daily.
