Pineapple Lime Coconut Hand Pies Recipe
These Pineapple Lime Coconut Hand Pies are your ticket to a bite-sized tropical getaway. Imagine flaky pastry encasing a sunny filling of juicy pineapple, zesty lime, and sweet coconut, all finished with a drizzle of coconut glaze. Every hand pie bursts with vibrant flavors and a touch of island magic, making them perfect for picnics, parties, or simply treating yourself to something cheerful and bright. If you love desserts that are as fun to make as they are to eat, you’ll fall head over heels for these little pockets of sunshine!
Ingredients You’ll Need
-
Filling
- 2 cups fresh pineapple (finely chopped)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/3 cup sweetened shredded coconut
Dough and Assembly
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (optional)
Coconut Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons coconut milk
- 1/4 teaspoon coconut extract
How to Make Pineapple Lime Coconut Hand Pies
Step 1: Cook the Pineapple Filling
Start by combining your finely chopped pineapple with sugar, cornstarch, lime zest, and lime juice in a saucepan over medium heat. Stir frequently—within 5 to 7 minutes, the mixture will thicken and turn glossy, holding together like jam. This step ensures that every hand pie is packed with luscious, flavorful filling that doesn’t leak out during baking. Once it’s thick and bubbly, remove from heat and stir in the shredded coconut, letting the mixture cool completely so it’s easy to handle.
Step 2: Prep the Pie Dough
While your filling cools, unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cutter or even a small bowl, cut out circles about 4 to 5 inches in diameter. Gather any scraps and reroll gently so you get as many rounds as possible—this is where the magic of homemade meets the convenience of store-bought!
Step 3: Fill and Shape the Hand Pies
Spoon a generous tablespoon of the cooled pineapple-lime-coconut filling into the center of each dough circle. Fold the dough over to create a half-moon shape, then crimp the edges tightly with a fork. This not only seals in the filling, but also gives each pie that classic, rustic look.
Step 4: Egg Wash and Sugar Topping
Arrange your hand pies on a parchment-lined baking sheet. Brush the tops with the beaten egg to encourage a gorgeous, golden crust. If you’re feeling a little extra, sprinkle some coarse sugar over the tops for sparkle and crunch—it’s a small touch that makes a big impression!
Step 5: Bake to Golden Perfection
Bake the hand pies in a preheated 375°F (190°C) oven for 18 to 22 minutes. You’re looking for golden, flaky crusts and the telltale aroma of pineapple and coconut wafting through your kitchen. Let them cool on a wire rack so the filling sets and the pastry stays crisp.
Step 6: Mix and Drizzle the Coconut Glaze
If you’re making the coconut glaze (and you really should), whisk together powdered sugar, coconut milk, and coconut extract until smooth. Once the hand pies are completely cooled, drizzle the glaze over the top in a zigzag or swirl—get creative! This final flourish adds a creamy, sweet finish that takes Pineapple Lime Coconut Hand Pies straight over the top.
How to Serve Pineapple Lime Coconut Hand Pies
Garnishes
Dress up your Pineapple Lime Coconut Hand Pies with a little flourish! A dusting of extra lime zest, a sprinkle of toasted coconut, or a few edible flower petals will make your hand pies look as vibrant as they taste. Serve with a wedge of fresh lime on the side for a pop of color and flavor.
Side Dishes
These hand pies are delightful on their own, but they shine even brighter alongside a scoop of coconut or vanilla ice cream. For an extra touch of indulgence, pair them with a tropical fruit salad or a refreshing minty mojito. They also make a fabulous finish to a summer barbecue or picnic spread!
Creative Ways to Present
Hand pies are made for sharing! Arrange them in a basket lined with a colorful napkin, or stack them on a tiered dessert stand for a festive buffet. For a party, wrap each Pineapple Lime Coconut Hand Pie in parchment and tie with twine for a grab-and-go treat. They also make adorable edible gifts—just slip them into clear cellophane bags and add a handwritten tag.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (good luck!), store your Pineapple Lime Coconut Hand Pies in an airtight container at room temperature for up to 1 day. For longer storage, pop them in the fridge for up to 3 days. The pastry stays crisp and the flavors deepen, making them just as delicious the next day.
Freezing
Hand pies freeze beautifully! Once fully cooled, wrap each pie individually in plastic wrap and store in a freezer-safe bag or container. They’ll keep for up to 2 months. To serve, thaw overnight in the fridge and reheat gently before glazing.
Reheating
To bring back that just-baked freshness, reheat hand pies in a 325°F (163°C) oven for about 8 to 10 minutes. This perks up the pastry and warms the filling without drying it out. Hold off on the glaze until after reheating for the best texture and flavor!
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! Just make sure to drain the canned pineapple very well and chop it finely. Fresh pineapple gives the brightest flavor, but canned will work in a pinch—watch the filling as it cooks, since canned pineapple may have more moisture.
What if I don’t have coconut extract for the glaze?
No worries! You can skip the extract or substitute with vanilla extract for a slightly different but still delicious flavor. The coconut milk in the glaze will still carry that tropical note.
Can I make the Pineapple Lime Coconut Hand Pies gluten-free?
Yes! Simply use your favorite gluten-free pie crust recipe or store-bought gluten-free crust. The filling is naturally gluten-free, so you’ll just need to swap the crust.
How do I prevent the filling from leaking out?
Make sure the filling is completely cool before assembling, and crimp the edges of the dough very firmly with a fork. If you like, brush the inside rim of the dough with a bit of beaten egg before sealing to help it stick.
Can I double the recipe for a big crowd?
Definitely! Just double all the ingredients and bake the hand pies in batches. These Pineapple Lime Coconut Hand Pies are always a hit at gatherings, and they’re easy to scale up for parties or potlucks.
Final Thoughts
If you’re looking for a treat that’s as sunny and irresistible as a day at the beach, Pineapple Lime Coconut Hand Pies are the answer. They’re easy enough for a weekend project, but special enough to wow your friends and family. I hope you’ll give them a try and let a little tropical sweetness brighten your day!
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Pineapple Lime Coconut Hand Pies Recipe
- Total Time: 45 minutes
- Yield: 10 hand pies 1x
- Diet: Vegetarian
Description
These Pineapple Lime Coconut Hand Pies are a delightful tropical dessert featuring a sweet and tangy pineapple filling combined with lime zest and shredded coconut, all encased in flaky pie crust. Perfectly portable and easy to make, they can be served warm or at room temperature with an optional coconut glaze for an added touch of sweetness.
Ingredients
Filling
- 2 cups fresh pineapple (finely chopped)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/3 cup sweetened shredded coconut
Dough and Assembly
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (optional)
Coconut Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons coconut milk
- 1/4 teaspoon coconut extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Filling: In a saucepan over medium heat, combine the finely chopped pineapple, granulated sugar, cornstarch, lime zest, and fresh lime juice. Cook the mixture, stirring frequently, for 5 to 7 minutes until it thickens. Remove from heat and stir in the sweetened shredded coconut, then allow the filling to cool completely.
- Cut the Dough: Unroll the refrigerated pie crusts onto a floured surface. Using a round cutter or a small bowl, cut the dough into 4 to 5 inch circles, ensuring even sizes for uniform baking.
- Assemble the Hand Pies: Place a spoonful of the cooled pineapple filling onto the center of each dough circle. Fold each circle over to form a half-moon shape and press the edges together. Use a fork to crimp and seal the edges securely to prevent filling leakage during baking.
- Apply Egg Wash and Optional Topping: Transfer the assembled hand pies to the prepared baking sheet. Brush the tops evenly with the beaten egg to give them a golden, glossy finish. Sprinkle with coarse sugar if desired for added sweetness and crunch.
- Bake: Place the baking sheet in the oven and bake for 18 to 22 minutes, or until the hand pies turn golden brown and the crust is cooked through.
- Cool: Remove the hand pies from the oven and let them cool on a wire rack before serving to allow the filling to set.
- Prepare the Coconut Glaze (Optional): Whisk together powdered sugar, coconut milk, and coconut extract until smooth. Drizzle the glaze over the cooled hand pies just before serving to add an extra layer of tropical sweetness.
Notes
- These hand pies can be made ahead and stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days.
- The coconut glaze is optional but adds a lovely tropical flavor and extra sweetness.
- Use fresh pineapple for the best texture and flavor; canned pineapple may add excess moisture.
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- For a dairy-free option, substitute coconut milk for the egg wash and glaze ingredients.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 17g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
