If you’re ready for a sun-soaked getaway in dessert form, let me introduce you to Pineapple Lime Coconut Hand Pies for Tropical Treats. Imagine buttery, flaky crust hugging a bright, tangy-sweet pineapple-lime filling, with coconut bringing all the island vibes in every bite. These portable pockets of goodness are both nostalgic and refreshingly new, perfect for picnics, summer gatherings, or just thoughtful baking when you’re craving vacation flavors any time of year. Trust me, these hand pies are guaranteed to bring a smile—and maybe a little wanderlust—to your kitchen!
Ingredients You’ll Need
-
Pie Dough:
- 1 sheet refrigerated pie dough (or homemade, enough for 8 hand pies)
Filling:
- 1 cup crushed pineapple, drained
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- zest of 1 lime
- 1 tablespoon lime juice
- ¼ cup shredded sweetened coconut
Others:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
- optional glaze: ½ cup powdered sugar mixed with 1–2 teaspoons lime juice
How to Make Pineapple Lime Coconut Hand Pies for Tropical Treats
Step 1: Make the Pineapple-Lime Filling
Start by combining the crushed pineapple, sugar, cornstarch, lime zest, and lime juice in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens—about three to four minutes. This step is where the magic happens: the heat concentrates the flavors and the cornstarch transforms everything into a luscious, spoonable filling. Once thickened, stir in the shredded coconut so every bite is dotted with chewy, sweet strands. Remove from the heat and let the filling cool completely before moving on.
Step 2: Prepare the Pie Dough
Roll out your pie dough on a lightly floured surface, aiming for an even thickness. Use a 4-inch cutter (or the rim of a glass) to punch out as many circles as you can—usually about eight for one standard sheet. If you need to, gather the scraps and re-roll gently to get every last circle. This step ensures every hand pie has the right crust-to-filling ratio, making them easy to eat and perfectly golden.
Step 3: Fill and Shape the Hand Pies
Spoon a generous tablespoon of the cooled pineapple-lime-coconut filling into the center of each dough circle. Fold the circle in half to create that classic half-moon shape. Press the edges together gently, then crimp with a fork to create a tight seal (and a little decorative flair). This step guarantees the pies won’t leak and gives you those pretty, rustic edges everyone loves.
Step 4: Prep for Baking
Arrange your sealed hand pies on a parchment-lined baking sheet, leaving room between each one. Brush the tops with the beaten egg, ensuring every nook gets a lovely coat. Sprinkle with coarse sugar—this optional but highly recommended step makes for an irresistible crunchy top and an extra sparkly appearance post-bake.
Step 5: Bake to Golden Perfection
Bake your Pineapple Lime Coconut Hand Pies for Tropical Treats in a preheated 400°F oven for 18–20 minutes, or until the crusts are deeply golden and you see the filling bubbling ever-so-slightly at the crimped edges. Let them cool on the pan for a few minutes to help the filling settle. If you want extra pizzazz, wait until they’ve cooled completely, then drizzle with sweet-tart lime glaze.
How to Serve Pineapple Lime Coconut Hand Pies for Tropical Treats
Garnishes
For an extra festive finish, try a generous drizzle of lime glaze right before serving—its sweet zing perfectly complements the warm pineapple-coconut center. You can also top with a little extra lime zest or a sprinkle of toasted coconut for bonus aroma, color, and crunch.
Side Dishes
These hand pies play well with all things creamy and cold. Serve them slightly warm with a scoop of vanilla or coconut ice cream, or alongside a citrusy fruit salad for a breezy, backyard vibe. If you’re hosting a brunch, they pair beautifully with strong coffee or a chilled glass of sparkling limeade.
Creative Ways to Present
Show off your Pineapple Lime Coconut Hand Pies for Tropical Treats with a fun dessert board—nestle them among tropical fruits like kiwi slices and mango cubes, then scatter edible flowers for an Instagram-worthy spread. Or, go full picnic mode and wrap each pie in parchment and twine, then tuck them into a basket for seaside snacking—no utensils required!
Make Ahead and Storage
Storing Leftovers
To keep your hand pies tasting fresh, store any extras in an airtight container at room temperature for up to two days. This helps the crust stay crisp while the filling remains soft and flavorful. If you want to stretch their life a bit longer, pop them in the refrigerator, where they’ll stay delicious for up to four days.
Freezing
Pineapple Lime Coconut Hand Pies for Tropical Treats are incredibly freezer-friendly. Assemble and seal the pies but don’t bake them; instead, arrange on a lined tray and freeze until solid, then transfer to a zip-top bag. When cravings strike, bake straight from the freezer (no thawing needed!)—just tack on an extra three to five minutes to the baking time.
Reheating
To bring leftover or frozen pies back to their crispy-best, reheat them on a baking sheet in a 350°F oven for five to eight minutes or until warmed through. Avoid microwaving, as it can make the crust soggy—oven heat keeps everything flaky and dreamy.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! If using fresh pineapple, be sure to chop it finely and drain off any excess juice to prevent the filling from getting too wet. You might want to cook it slightly longer to ensure it thickens just right.
Can I make these Pineapple Lime Coconut Hand Pies for Tropical Treats vegan?
Yes! Use a plant-based pie dough and swap out the egg wash for a mixture of plant-based milk and a little maple syrup. You’ll still get a gorgeous shine and golden finish, no eggs needed.
Can I add other fruits to the filling?
Feel free to experiment! Mango, papaya, or diced strawberries would be delicious additions, either mixed into the filling or used in place of some of the pineapple for a custom tropical blend.
How do I prevent the pies from leaking while baking?
Sealing is key! Make sure the edges are pressed and well-crimped with a fork, and don’t overfill the pies. If you notice any thin spots in the dough, patch them up gently before adding the filling.
Are these hand pies best served warm or at room temperature?
Pineapple Lime Coconut Hand Pies for Tropical Treats taste amazing either way, but I recommend enjoying them slightly warm for the full experience: crisp, buttery crust with gooey-inside magic. Room temperature works beautifully for easy transport and sharing.
Final Thoughts
There’s just something so joyful and personal about baking up Pineapple Lime Coconut Hand Pies for Tropical Treats and sharing them with friends and family. Whether you’re looking to channel a bit of the tropics at home or surprise loved ones with something extra special, these sunny little pastries always deliver a smile. Give them a try and let your kitchen become an island paradise, one bite at a time!
Print
Pineapple Lime Coconut Hand Pies for Tropical Treats Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
- Diet: Vegetarian
Description
These Pineapple Lime Coconut Hand Pies are a delightful tropical treat perfect for any occasion. A flaky pie crust filled with sweet pineapple, zesty lime, and coconut, these hand pies are a burst of sunshine in every bite. Enjoy them warm with a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
Pie Dough:
- 1 sheet refrigerated pie dough (or homemade, enough for 8 hand pies)
Filling:
- 1 cup crushed pineapple, drained
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- zest of 1 lime
- 1 tablespoon lime juice
- ¼ cup shredded sweetened coconut
Others:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
- optional glaze: ½ cup powdered sugar mixed with 1–2 teaspoons lime juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a saucepan, combine pineapple, sugar, cornstarch, lime zest, and lime juice. Cook until thickened, then stir in coconut. Let cool.
- Assemble Pies: Roll out pie dough, cut into circles, place filling, fold over, and seal edges. Brush with egg wash, sprinkle with sugar.
- Bake: Bake for 18–20 minutes until golden brown. Cool before serving. Drizzle with glaze if desired.
Notes
- These hand pies can be frozen unbaked for later use.
- For extra flavor, consider using toasted coconut.
- Serve warm with a scoop of vanilla ice cream for a delicious treat.
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