If sunshine could be baked into a pastry, it would almost certainly taste like these Pineapple Lime Coconut Hand Pies. Packed with tangy pineapple, a burst of fresh lime, and sweet, chewy coconut—all wrapped up in golden, buttery pie crusts—this treat brings paradise to your kitchen any time of year. Whether you’re planning a summer picnic, craving something bright for dessert, or just want a fun baking project, these vibrant handheld pies promise big flavor in every bite. Once you try Pineapple Lime Coconut Hand Pies, you’ll wonder how you ever lived without their tropical magic!

Pineapple Lime Coconut Hand Pies Recipe - Recipe Image

Ingredients You’ll Need

Filling:
- 1 cup crushed pineapple (drained)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/4 cup sweetened shredded coconut
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Crust:
- 1 package refrigerated pie crusts (2 sheets)
- 1 egg (for egg wash)
- 1 tablespoon water
- optional coarse sugar for topping

How to Make Pineapple Lime Coconut Hand Pies

Step 1: Prepare the Fruit Filling

Start by grabbing a small saucepan and combining your crushed pineapple, lime juice, lime zest, sweetened coconut, granulated sugar, and cornstarch. Stir this mixture over medium heat for about 3 to 4 minutes—just until it thickens and everything is gloriously fragrant. Keep stirring so nothing sticks. Once the filling has thickened, remove it from the heat and let it cool completely. This step is crucial! If the filling is too warm, it could melt your pie crust and create a messy situation.

Step 2: Shape the Pie Crust Circles

While the filling cools, unroll your refrigerated pie crusts onto a lightly floured surface. Use a cookie cutter or drinking glass about 4 to 5 inches in diameter to cut out as many circles as you can—usually about 10, depending on your exact cutter size. Gather any scraps and re-roll gently to get every last bit of crust into play.

Step 3: Fill and Seal Each Pie

Place one tablespoon of the cooled pineapple lime coconut filling onto the center of half your dough circles. Top each with another circle of dough, then use a fork to gently crimp and seal the edges together. Not only does this help keep the filling safely tucked inside, but it adds that darling hand pie look. Don’t forget to cut a small slit or two in the top of each—this lets steam escape while baking and helps prevent an explosion of fruity filling!

Step 4: Add Egg Wash and Sugar Topping

Whisk together your egg and tablespoon of water in a small bowl to make a simple egg wash. Lightly brush this over each hand pie for a shiny, golden finish. If you’re feeling fancy, sprinkle a bit of coarse sugar over the tops. This step gives your Pineapple Lime Coconut Hand Pies a glorious sparkle and a satisfying crunch when you bite in.

Step 5: Bake Until Golden

Arrange the pies on a parchment-lined baking sheet with a little space between each. Slide them into a preheated 375°F oven and bake for 18 to 22 minutes, until the hand pies are deeply golden and, possibly, just the tiniest bit caramelized at the edges. Let them cool slightly—that filling will be hot!—then get ready for pure tropical bliss.

How to Serve Pineapple Lime Coconut Hand Pies

Garnishes

For a classic bakery touch, a simple dusting of powdered sugar always looks lovely. If you want even more citrus zing, drizzle your pies with a quick glaze made from powdered sugar and lime juice—just mix and pour over cooled pies. Toasted coconut or a bit of extra lime zest on top brings out the flavors and looks gorgeous for serving guests.

Side Dishes

These hand pies really shine as a standalone dessert, but if you’re building a tropical dessert platter, consider serving them with vanilla ice cream or coconut sorbet. A side of fresh fruit salad with extra pineapple, mango, and berries also complements the sweet-tart flavors to perfection.

Creative Ways to Present

Try packaging Pineapple Lime Coconut Hand Pies in small bakery bags for party favors or picnics. Stack them on a pretty cake stand at brunch, or present them on a wood board surrounded by sliced tropical fruits. Turn them into a DIY dessert bar with bowls of whipped cream, glaze, or chopped nuts for dipping and drizzling fun.

Make Ahead and Storage

Storing Leftovers

If you have any Pineapple Lime Coconut Hand Pies left (a big “if!”), you can keep them at room temperature in an airtight container for up to two days. For longer freshness, store them in the fridge where they’ll last up to a week. Either way, just be sure they’re fully cooled before storing—otherwise, condensation can make the pastry soggy.

Freezing

Want to save some pies for another day? Once baked and cooled, Pineapple Lime Coconut Hand Pies freeze beautifully. Wrap each pie individually in plastic wrap before placing in a zip-top bag or freezer container. They’ll keep their best texture for about a month in the freezer—just let them thaw at room temperature or pop briefly in a warm oven when ready to enjoy.

Reheating

To bring back that just-baked taste, reheat chilled or thawed pies in a 325°F oven for about 10 minutes. This helps refresh the crust’s flakiness and warms the filling. Microwaving works in a pinch, but the oven method keeps the pastry crisp and delicious.

FAQs

Can I make Pineapple Lime Coconut Hand Pies in advance?

Absolutely! You can prepare and bake the pies ahead, then store them at room temp for up to two days or in the fridge for a week. They’re perfect for party planning or make-ahead snacks.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works great—just chop it finely and drain any excess juice so the filling won’t be too wet. You’ll want about one cup of packed, finely chopped fruit for the best results.

What if I don’t have coarse sugar for the topping?

No worries! The egg wash alone will help your pies bake to a gorgeous golden shine. You can use regular sugar, omit the topping, or get creative with a dusting of cinnamon sugar if you like.

Can I make these hand pies gluten-free?

Definitely! Simply substitute your favorite gluten-free pie crust or pastry dough. The filling is naturally gluten-free, so with a crust swap, everyone can enjoy.

Do Pineapple Lime Coconut Hand Pies taste good cold?

They’re delicious both warm and at room temperature, but they’re also surprisingly tasty straight from the fridge. The chill makes the citrus and coconut flavors pop even more—perfect for hot summer days!

Final Thoughts

If you’re seeking a sweet escape or just want to wow your friends with something unique, don’t think twice about making these Pineapple Lime Coconut Hand Pies. They’re easy enough for a weeknight project but dazzling enough for special occasions—full of sunshine, flavor, and pure joy in every bite. Try them soon, and turn any day into a tropical celebration!

Pineapple Lime Coconut Hand Pies Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 10 hand pies 1x
Diet: Vegetarian

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Description

These Pineapple Lime Coconut Hand Pies are a delightful tropical dessert perfect for summer. Sweet crushed pineapple, zesty lime, and coconut are encased in flaky pie crusts, creating mini fruit pies that are bursting with flavor.

Ingredients

Scale

Filling:

1 cup crushed pineapple (drained)
1 tablespoon lime juice
1 teaspoon lime zest
1/4 cup sweetened shredded coconut
2 tablespoons granulated sugar
1 tablespoon cornstarch

Crust:

1 package refrigerated pie crusts (2 sheets)
1 egg (for egg wash)
1 tablespoon water
optional coarse sugar for topping

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Instructions

Preheat: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Prepare Filling: In a saucepan, combine pineapple, lime juice, lime zest, coconut, sugar, and cornstarch. Cook until thickened, then cool.
Assemble: Roll out pie crusts and cut circles. Fill with mixture, seal edges, and cut a slit on top.
Egg Wash: Whisk egg with water, brush over pies, and sprinkle with sugar.
Bake: Bake for 18–22 minutes until golden brown. Cool before serving.

Notes

For a glaze, mix powdered sugar with lime juice and drizzle over pies.
Pies can be stored at room temperature for 1–2 days or in the fridge for up to a week.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical-Inspired