Pineapple Lime Coconut Hand Pies Recipe
If you’re craving a tropical treat that bursts with vibrant, sunny flavors, look no further than this Pineapple Lime Coconut Hand Pies Recipe! These hand pies are little parcels of sheer delight, combining the sweet juiciness of pineapple, the zesty brightness of lime, and the rich, nutty undertones of coconut all wrapped up in a tender, flaky coconut pie dough. Perfect for sharing at a brunch or enjoying as a snack, these pies offer a unique twist on classic hand pies that’s both refreshing and irresistibly delicious.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, but each one plays an essential role in making these hand pies so unforgettable. From the tropical tang of fresh pineapple to the subtle chewiness of shredded coconut, the components balance beautifully to create a pie that’s both flavorful and textured.
- Coconut Pie Dough: This dough is the foundation, contributing a wonderful coconut flavor and flaky texture that sets these hand pies apart.
- Fresh Pineapple: About 3 cups of chopped pineapple bring natural sweetness and juiciness to the filling.
- Granulated Sugar: Enhances the pineapple’s sweetness and helps create a luscious filling.
- Lime (Zest & Juice): Adds fresh citrusy brightness that perfectly complements the tropical fruit.
- Tapioca Flour: A natural thickener ensuring the filling stays perfectly set without soggy crusts.
- Large Egg: Used for an egg wash, giving the pies their gorgeous golden finish.
- Powdered Sugar: For the glaze, adding a delicate sweetness and smooth texture.
- Finely Shredded Coconut: Sprinkled on top to add a bit of chew and a final coconutty flourish.
- Pineapple Juice: Reserved from the filling, it’s used to make the glossy glaze that ties all the flavors together.
How to Make Pineapple Lime Coconut Hand Pies Recipe
Step 1: Prepare the Coconut Pie Dough
If your Coconut Pie Dough is frozen, it’s best to defrost it overnight in the refrigerator or leave it out at room temperature for a couple of hours. If it’s already chilled, just let it sit out for 15 to 20 minutes so it’s easier to roll out without cracking.
Step 2: Make the Pineapple Lime Filling
Start by breaking down the fresh pineapple: remove the skin, slice it to quarters, remove the core, and chop the fruit into small pieces. To avoid a soggy filling, squeeze out excess juice using a cheesecloth or kitchen towel, reserving this juice for the luscious glaze later on. Toss the pineapple with sugar, lime zest and juice, and let it sit for about 15 minutes to meld the flavors and release more juicy sweetness.
Step 3: Thicken the Filling
After straining the juices, return the pineapple to a bowl and add tapioca flour. Stir gently to combine so your filling will be thick, glossy, and perfect for spooning into the dough without leaking out during baking.
Step 4: Roll Out and Cut the Dough
On a lightly floured surface, roll one disk of coconut dough to a quarter-inch thickness. Using a 5-to-6 inch round cutter (or a sharp knife if you don’t have one), cut circles for the hand pies. If the dough scraps get warm and sticky, chill them before re-rolling to maintain a smooth texture and avoid tearing.
Step 5: Assemble the Hand Pies
Spoon about two tablespoons of the pineapple filling onto one half of each dough circle. Lightly brush the edges with water, then fold over the dough to make a half-moon shape. Press edges gently to seal and crimp with a fork for a charming decorative touch. Place the pies on a lined baking sheet and chill in the freezer for 30 to 60 minutes to help them hold their shape.
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F. Whisk the egg with a touch of water to make an egg wash and brush it lightly over each chilled hand pie. Cut a few small slits on top to let steam escape. Bake for 22 to 25 minutes, or until they are beautifully golden, rotating the pans halfway through for even baking.
Step 7: Glaze and Garnish
While the hand pies cool slightly, make your glaze by whisking powdered sugar with reserved pineapple juice until smooth and glossy. Spoon a tablespoon over each pie and smooth it out. Finish with a sprinkle of finely shredded coconut for that extra tropical crunch.
How to Serve Pineapple Lime Coconut Hand Pies Recipe
Garnishes
A light drizzle of the pineapple glaze topped with shredded coconut is always a winner. For extra flair, consider a tiny wedge of fresh lime or a sprinkle of toasted coconut flakes to amplify the tropical vibe and add a bit of texture.
Side Dishes
These hand pies pair beautifully with a fresh green salad dressed lightly with citrus vinaigrette or a scoop of vanilla bean ice cream for an indulgent dessert combo. For a brunch spread, serve alongside fresh fruit and coffee or iced tea for refreshing balance.
Creative Ways to Present
Arrange the hand pies on a rustic wooden board or a bright tropical plate to highlight their summery colors. A bowl of extra glaze for dipping or a scattering of edible flowers can elevate the presentation for guests or parties, making these pies feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Lime Coconut Hand Pies can be stored at room temperature in an airtight container for up to two days. Keep in mind that the crust will stay flakier if not refrigerated, though refrigeration is safe if you plan to eat them within three days.
Freezing
The hand pies freeze incredibly well. After assembling, freeze them on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep their fresh-baked taste and texture for up to two months in the freezer.
Reheating
To enjoy your pies later, reheat them in the oven at 350°F for about 12 to 15 minutes until warmed through and crisp on the outside. Avoid microwaving if possible, as this can make the crust soggy and less enjoyable.
FAQs
Can I use canned pineapple for this recipe?
While fresh pineapple provides the best texture and flavor for the filling, canned pineapple can work if drained well. Try the chunk style and be sure to strain any excess juice to keep your pies from becoming soggy.
Is tapioca flour essential in this Pineapple Lime Coconut Hand Pies Recipe?
Tapioca flour acts as a thickener to hold the juicy filling together during baking. If you don’t have it, cornstarch can be a substitute, but be aware it may alter the texture slightly.
Can I make the dough from scratch instead of using pre-made Coconut Pie Dough?
Absolutely! Making your own coconut-flavored pie dough from scratch will give your hand pies an extra fresh and fragrant touch. Just be sure to chill the dough well before rolling to make handling easier.
How do I prevent the hand pies from leaking during baking?
Chilling the hand pies before baking is key to holding their shape and preventing leaks. Also, be careful not to overfill and strain out extra fruit juices before spooning filling onto the dough.
Can these hand pies be made vegan or dairy-free?
Yes! Use a vegan pie dough recipe and substitute the egg wash with a plant-based milk or a mixture of maple syrup and water for a glossy finish. Adjust ingredients accordingly, and your pies will still be delicious.
Final Thoughts
I can’t recommend this Pineapple Lime Coconut Hand Pies Recipe enough if you want a dessert or snack that brings a burst of tropical sunshine to your table. Simple ingredients, a bit of care in assembling, and you’ll have irresistible treats that everyone will rave about. Give them a try and watch how quickly these hand pies disappear!
Print
Pineapple Lime Coconut Hand Pies Recipe
- Total Time: 1 hour 5 minutes plus freezing time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Pineapple Lime Coconut Hand Pies are flaky, golden pastries filled with a tangy pineapple lime filling and topped with a sweet coconut glaze. Perfectly portable and bursting with tropical flavors, these hand pies make a delightful dessert or snack that combines the richness of coconut with the freshness of fresh pineapple and lime zest.
Ingredients
Pie Dough
- 2 disks Coconut Pie Dough
Pineapple Lime Filling
- 1 medium – large pineapple (about 3 cups chopped)
- 1/2 cup granulated sugar
- 1 medium lime (zested & juiced)
- 1 tablespoon tapioca flour
Egg Wash
- 1 large egg
- 1 teaspoon water
Glaze and Topping
- 1 1/4 cups powdered sugar (sifted)
- 2–3 tablespoons pineapple juice (reserved from filling)
- 1/4 cup finely shredded coconut
Instructions
- Prepare Dough: If your Coconut Pie Dough is frozen, defrost it overnight in the refrigerator or thaw at room temperature for 1-2 hours. If chilled, allow it to sit at room temperature for 15-20 minutes before rolling out.
- Prepare Pineapple: Cut off the top and remove the skin from the pineapple. Slice lengthwise to quarters, remove the core, and chop into small 1/4″ – 1/2″ pieces. Place chopped pineapple in a cheesecloth or thin towel and wring out juice into a bowl. Transfer juiced pineapple to a separate bowl.
- Mix Filling: Add sugar, lime zest, and lime juice to the pineapple chunks. Toss and let sit 15 minutes to release juices. Strain juices into the reserved pineapple juice bowl and combine. Add tapioca flour to pineapple chunks and toss well. Set aside.
- Roll and Cut Dough: On a lightly floured surface, roll out the first dough disk to 1/8″-1/4″ thickness. Stamp out 5-6″ rounds using a cutter or knife. Gather scraps, chill if sticky, and roll again. Chill dough rounds on a lined baking sheet if needed to keep cool.
- Assemble Hand Pies: Spoon about 2 tablespoons of pineapple filling on one half of each round, strain excess juice if necessary. Lightly brush edges with cold water. Fold dough over to form half-moons, pressing edges to seal, then crimp edges with a fork for decoration.
- Freeze Hand Pies: Place hand pies on lined baking sheets and freeze for 30-60 minutes until firm. Repeat with remaining dough and filling.
- Preheat Oven: Heat oven to 375° F (190° C).
- Prepare Egg Wash: Whisk together egg and water in a small bowl.
- Apply Egg Wash and Vent Pies: Brush frozen hand pies with egg wash and cut three small slits on top for steam vents.
- Bake: Bake the hand pies for 22-25 minutes until golden brown, rotating pans halfway through baking.
- Cool: Remove pies from oven and let cool a few minutes on the pan before transferring to a wire rack.
- Make Glaze: Sift powdered sugar into a bowl. Whisk in reserved pineapple juice, one tablespoon at a time, until glaze is smooth and flowing like molasses.
- Glaze and Garnish: Spoon about 1 tablespoon of glaze over each hand pie, smoothing glaze to edges. Sprinkle with shredded coconut and allow glaze to set before serving.
Notes
- Keep dough chilled as you work to prevent it from becoming sticky and difficult to roll.
- If the pineapple filling is very juicy, strain the excess juice well to prevent soggy pies.
- Freezing the assembled pies before baking helps them maintain their shape and prevents leaking during baking.
- You can prepare the dough and filling a day ahead and assemble just before baking.
- Store baked hand pies in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
