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
Scale
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
