If you haven’t been introduced to the wonderful world of fried desserts yet, you’re missing out! There’s no diet in the world that could keep me away from these scrumptious southern fried banana pudding pies as a special treat.
I used my signature pie crust recipe to make these amazing light, soft, and flaky pie shells. Then I fill them with delicious banana pudding pastry cream filling. Finally, like a true Southerner, I fry them!
The end result is absolutely fabulous. You’re gonna want to have an endless supply of these things stashed away!
In the South, pies and banana pudding rule the dessert world. And I’m sure you also know that we fry just about anything here in the South. So I don’t think there could possibly be a better Southern dessert than a southern fried banana pudding pie!
The Story of Stacy Lyn’s Banana Pudding Pie
There is a story to the development of this recipe. We celebrate each child’s birthday for an entire week in our home since there are so many kids in the house. The birthday child gets very special treatment for the entire week, including picking out the meals and desserts.
My second oldest son, Hampton, was having a hard time figuring out what desserts he wanted. Finally, about the 4th day into his birthday week, he spoke up, “Banana Pudding Fried Pie!” I immediately thought to myself, “That’s just genius!”
The wheels started turning in my mind to figure out exactly what would make a perfect fried banana pudding pie.
At a place near me called Peach Park, there’s a peach fried pie that is just tremendous. I’m sure some of you have heard about it. Besides the peaches, the crust is to die for.
People don’t think so much about the crust of a pie, but if isn’t right, the filling won’t stand a chance of shining. So I decided to use the Peach Park pie crust as my model.
A Light, Flaky Crust
A pie crust has to be light and flaky, but also needs to be sturdy enough to withstand frying. We get the sturdiness from using all-purpose flour so that gluten will develop. Adding an egg will also give the crust more structure. I don’t usually use eggs unless I need a lot of structure, as you do with fried pies.
For a fried pie, flakiness is more important than a tender crust. Leaving the fat in larger pieces will help you develop the flaky crust that pastry chefs dream about. A little acid will make it easier to roll out, too.
The Perfect Banana Pudding Filling
Now for the filling. This pastry cream has the perfect consistency to fill the fried pie. I add cornstarch to ensure my eggs won’t curdle and my pie will set.
Lastly, your bananas need to be ripe, or the texture and flavor will be “off.” You’ll want the bananas to have a few brown spots.
I’m happy to say that my crust and banana pudding filling turned out beautifully and made the perfect Southern fried pie!
Southern Fried Banana Pudding Pie
- 6 cups all-purpose flour
- 2 teaspoons salt
- 1 1/2 cups shortening
- 2 large eggs lightly beaten
- 3/4 cup ice water or about 12 tablespoons
- 2 teaspoons white vinegar
- 1 cup sugar
- 1/3 cup cornstarch
- 3 cups milk
- 4 large egg yolks
- 1/3 cup butter
- 1 pinch kosher salt
- 2 teaspoons vanilla extract
- 5 ripe bananas sliced
- Combine flour and salt in a large bowl. Cut in shortening using a pastry cutter or your fingers until crumbly.
- In a medium-sized bowl, mix eggs, 9 to 10 tablespoons of the ice water, and vinegar. Add egg mixture to the flour mixture and gently mix. As the dough begins to come together, form a ball. Add more water if needed.
- Divide the dough into fourths and form each into a disc. Wrap the discs in plastic wrap and refrigerate for at least one hour.
- Meanwhile, make the filling. In a medium-sized heavy saucepan, whisk together sugar and cornstarch. In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients. Bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat. Add butter one tablespoon at a time, allowing each one to melt completely before adding the next, while continuously stirring. Add the extract and slat until combined. Add the bananas and incorporate. Chill until needed.
- Sprinkle a work surface with flour and roll a ball of dough out until 1/8-inch thick. Cut it into approximately 4-inch circles. Use a bowl that measures 4-inches across the top. Roll out the remaining discs and repeat. Using all the scraps, form another ball. Roll it out and proceed to cut as many 4-inch circles as possible.
- Put about a tablespoon of filling in the center of each circle of dough.
- Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with a fork with flour on it.
- Heat about 3 inches of oil in a Dutch oven or deep frying pan. Heat the oil to 375 degrees.
- Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
- Sprinkle with powdered sugar and serve with whipped cream.