Description
Pineapple Lime Coconut Hand Pies are a tropical-inspired treat featuring a flaky pastry filled with a bright and refreshing mix of juicy pineapple, zesty lime, and creamy coconut. Perfect as a dessert or snack, these hand pies combine simple ingredients to create an irresistibly flavorful, shareable pastry that’s easy to make and enjoy any time.
Ingredients
Units
Scale
Filling
- 1 1/2 cups fresh pineapple, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1/2 cup unsweetened shredded coconut
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch or arrowroot powder
Crust
- 1 package store-bought pie dough or puff pastry (or homemade equivalent), enough to make about 8-10 hand pies
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Start by finely chopping fresh pineapple, then mix it with lime juice, lime zest, shredded coconut, sugar, and cornstarch in a bowl. Combine everything well to create a juicy yet thickened mixture that will hold together once baked.
- Roll Out the Dough: Lightly flour your surface and roll out your pie dough or puff pastry until it’s about 1/8 inch thick. Use a round cutter approximately 4 to 5 inches in diameter to cut circles for your hand pies.
- Fill and Seal: Place a spoonful of the pineapple-lime-coconut filling in the center of each dough circle, being careful not to overfill. Brush edges with egg wash, fold the dough over to form a half-moon shape, then press edges firmly with a fork to seal.
- Egg Wash and Vent: Brush the tops of each hand pie with egg wash to encourage golden browning. Use a small knife to make one or two tiny slits on top so steam can escape during baking.
- Bake to Perfection: Arrange the hand pies on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until they are puffed and golden brown. Let them cool slightly before enjoying.
Notes
- Chill the dough before working with it to prevent it from becoming too soft and difficult to handle.
- Do not overfill the pies to avoid bursting or leaking during baking.
- Use fresh pineapple and lime juice for the best flavor.
- Brush thoroughly with egg wash for a shiny, golden crust.
- Allow pies to cool slightly before serving for the filling to set and easier handling.
- You can substitute egg wash with milk or a plant-based milk alternative if preferred.
- To make the filling ahead, refrigerate for up to a day and stir before use.
- Freeze assembled pies by flash-freezing on a baking sheet, then store in airtight freezer bags for up to one month.
- Reheat refrigerated or frozen pies in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness; avoid microwaving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg