Description
Delight in these tropical Pineapple Lime Coconut Hand Pies featuring a flaky coconut pie crust filled with a tangy pineapple lime filling, topped with a sweet pineapple coconut glaze. Perfect as a sweet treat or a refreshing dessert that combines bright citrus flavors with creamy coconut notes.
Ingredients
Pie Dough
- 2 disks Coconut Pie Dough (see recipe link)
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 reserved pineapple juice
- 1/4 cup finely shredded coconut
Instructions
- Prepare the Dough: If frozen, defrost the Coconut Pie Dough overnight in the refrigerator or at room temperature for 1-2 hours. If chilled, allow dough to sit at room temperature for 15-20 minutes before rolling out.
- Prepare Pineapple Filling: Remove pineapple top and skin, then quarter lengthwise and core each piece. Chop pineapple into small 1/4″-1/2″ chunks. Place chopped pineapple in cheesecloth or thin towel and wring out juice into a bowl for later use. Transfer juiced pineapple to a clean bowl.
- Mix Filling Ingredients: Add granulated sugar, lime zest, and lime juice to the chopped pineapple. Toss to combine and rest for about 15 minutes to allow juices to release. Strain these juices into the reserved pineapple juice bowl.
- Thicken Filling: Add tapioca flour to the chopped pineapple mixture and toss well. Set aside the filling.
- Roll and Cut Dough: On a lightly floured surface, roll out one disk of dough to 1/8″-1/4″ thickness. Cut 5″-6″ circles using a cookie cutter or template. Re-roll scraps as needed, chilling if dough becomes sticky.
- Assemble Hand Pies: Place about 2 tablespoons filling on half of each dough round. If the filling is very juicy, strain again to prevent soggy crust. Brush edges lightly with cold water, fold dough over filling to form a half-moon, and seal edges by pressing. Decorate edges by crimping with a fork.
- Chill Hand Pies: Arrange hand pies on a lined baking sheet and freeze for at least 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 1 egg and 1 teaspoon water in a small bowl.
- Apply Egg Wash and Vent: Remove hand pies from freezer, brush with egg wash, then cut three small slits on top of each pie for steam vents.
- Bake: Bake pies on the baking sheet for 22-25 minutes or until golden brown, rotating halfway for even baking.
- Cool: Remove from oven and cool pies on the baking sheet for a few minutes before transferring to a rack to cool completely.
- Make Pineapple Coconut Glaze: Sift powdered sugar into a bowl, whisk in reserved pineapple juice one tablespoon at a time until smooth and flows like molasses.
- Glaze and Garnish: Spoon about 1 tablespoon glaze over each hand pie, smoothing it out to the edges. Sprinkle with shredded coconut. Allow glaze to set before serving.
Notes
- Freezing the hand pies before baking helps maintain their shape and prevents the crust from becoming soggy.
- Straining excess juice from the pineapple filling is key to avoid leaking and soggy bottoms.
- If dough scraps get too warm while rolling, chill them briefly before continuing to ensure easier handling.
- The tapioca flour in the filling acts as a thickener that helps the filling set nicely during baking.
- Use fresh pineapple for best flavor; canned pineapple will alter texture and sweetness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
