Coconut Cream Pie

Wick’s Coconut Cream Pie will have you sailing off into the sunset at first bite! The creamy, sweet filling is topped with plenty of shredded coconuts that get toasty in the oven. Serve it ice-cold on a summer day or warmed up in the winter!

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.