Description
Pineapple Lime Coconut Hand Pies are tropical, flaky pastries filled with a bright and juicy pineapple-lime filling complemented by sweet shredded coconut. Enveloped in a buttery golden crust and finished with a tangy lime glaze, these hand pies bring a refreshing taste of summer and are perfect for gatherings, picnics, or anytime you crave a sweet tropical treat.
Ingredients
Scale
For the Filling:
- 1 1/2 cups crushed pineapple (drained)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/3 cup sweetened shredded coconut
For the Crust:
- 1 box refrigerated pie crusts (2 rolls) or homemade equivalent
For Assembly:
- 1 egg (beaten, for egg wash)
- 1 tbsp water
- 2 tbsp coarse sugar (optional, for sprinkling)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lime juice or milk
- 1/4 tsp vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Filling: In a small saucepan, combine the crushed pineapple, sugar, cornstarch, lime juice, and lime zest. Cook over medium heat for 4 to 5 minutes, stirring frequently until the mixture thickens. Remove from heat and stir in the shredded coconut. Allow the filling to cool slightly so it won’t melt the crust during assembly.
- Cut Dough Circles: Unroll the pie crusts on a flat surface. Using a biscuit cutter or a glass, cut out 3 to 4 inch diameter circles for the hand pie bases.
- Assemble Hand Pies: Place a spoonful of the cooled pineapple filling in the center of each dough circle. Lightly brush the edges with water to help seal. Fold the dough over into a half-moon shape and press the edges together firmly using a fork to crimp and seal.
- Prepare for Baking: Arrange the hand pies on the prepared baking sheet. Brush the tops of each pie with the beaten egg wash for a golden finish. Optionally sprinkle coarse sugar on top for extra crunch and sweetness.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the pies are puffed and golden brown.
- Cool and Glaze: Allow the hand pies to cool slightly on a wire rack. Then whisk together powdered sugar, lime juice (or milk), and vanilla extract to make the glaze. Drizzle the glaze over the warm or cooled pies for added flavor and shine.
Notes
- The pineapple filling can be prepared a day in advance and refrigerated to save time on baking day.
- For added coconut flavor and texture, lightly toast some shredded coconut and sprinkle it on top of the glaze before it sets.
