Banana Cream Fried Pies

Nothing is more comforting than banana cream pie. This version takes it a step further and combines luscious custard and ripe bananas in a crisp fried crust.


  • ¾ cup milk
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 egg yolk
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • 2 recipes (9-inch) Flaky Pie Crust, not pressed into pie pans
  • 1 ripe banana, peeled and diced
  • 1 egg, beaten
  • Oil, for frying
  1. In a medium saucepan, combine the milk, sugar, cornstarch, egg yolk, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken.

  2. Remove from the heat and add the butter and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then place a layer of cling film directly on the custard. Chill for 4 hours or overnight.

  3. Cut the pastry into 8-inch rounds or squares. Place about ⅓ cup filling onto the pastry slightly off center, then add a few pieces of the diced banana. Brush the edges of the pastry with beaten egg and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet and chill for 1 hour.

  4. Fill a deep pot at least 3 inches deep with oil, making sure the oil is at least 3 inches from the top of the pot. Heat the oil to 375°F.

  5. Working in batches, fry the pies until golden brown on both sides, about 3 minutes for the first side and about 2 for the second side. Drain on a rack over a paper towel-lined baking sheet. Cool completely to room temperature before serving.

Frying Dos and Don'ts

When frying, here are a few things to keep in mind. Do make sure the oil is hot enough. Cold oil results in soggy pies. Don't overfill the oil in the pot. The oil could boil over and cause a fire. Do drain the fried food on something absorbent. It will help keep the food crisp. Don't let the oil get too hot. The oil will break down and taste burned, and the food will not cook evenly.

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