Pie Sampler - 3 Pack
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Some restrictions applyCelebrate Thanksgiving with three of Wicks’ favorite pies!
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 24 people and includes 3 Pies
- Each pie serves 8 people and measures 9"
Pie Flavors Include
- 1 Sugar Cream – An original farmhouse recipe, this pie contains only the finest ingredients including cream, sugar, and nutmeg. Wick built his business on Sugar Cream Pie over 70 years ago, and it remains a Hoosier favorite! It’s similar in taste to that of a crème brûlée; lightly sweet, smooth like a custard, and sure to be a family favorite.
- 1 Southern Pecan – A taste of the South! This Southern Pecan Pie is layered with plenty of luscious Texas pecans and a sweet, syrupy filling. Once warmed, this nutty treat has a beautiful crisp top, a rich center, and a satisfying crunch in every bite.
- 1 Pumpkin Spice – For those pumpkin pie lovers who just want a little extra kick of all the spices you know and love in a traditional pumpkin pie. This pie has a cult following, and it’s sure to be a crowd-pleaser!
- 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!
- Sugar Cream Pie – Crust (Wheat Flour [Unenriched, Unbleached], Lard, Water, Salt, Dextrose, and Baking Soda), Filling (Skim-Milk, Cream, Sugar, Wheat Flour [Unenriched, Unbleached], Butter [Sweet Cream, Salt], Artificial Flavoring, Salt, and Nutmeg)
- Pecan Pie – Crust: (Wheat Flour [Unenriched, Unbleached], Lard, Water, Salt, Dextrose, and Baking Soda), Filling (Corn Syrup, Eggs, Sugar, Pecans, Butter [Sweet Cream, Salt], Wheat Flour [Unenriched, Unbleached], Salt, and Artificial Flavoring)
- Pumpkin Spice Pie – Crust: (Wheat Flour [Unenriched, Unbleached], Lard, Water, Salt, Dextrose, and Baking Soda), Filling (Sugar, Pumpkin, Skim Milk, Eggs, Butter (Sweet Cream, Salt), Enriched White Corn Meal [White Corn Meal, Niacin, Iron (Reduced), Thiamine (Mononitrate), Riboflavin and Folic Acid], Artificial Flavoring, Salt, Cinnamon, Nutmeg, Ginger, Clove, and Coriander)
Allergens: Contains Wheat (Gluten), Milk, and Tree Nuts (Coconut). 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.
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