If you’ve ever dreamed of capturing the tropical magic of a piña colada in a handheld treat, then this Piña Colada Hand Pies Recipe is your new best friend. These delightful pies combine a flaky, coconut-infused crust with a luscious pineapple filling bursting with zesty lime and hints of rum extract. Every bite delivers that perfect balance of sweet, tangy, and creamy flavors, making it an irresistible snack or dessert that instantly transports you to a sunny beach paradise. Whether you’re serving them up for a summer party or craving a cozy tropical escape, these hand pies are pure joy wrapped in pastry perfection.
Ingredients You’ll Need
This Piña Colada Hand Pies Recipe relies on a handful of simple, straightforward ingredients that work in harmony to create layers of flavor and texture. Each one plays a vital role, from the flaky crust to the juicy filling, ensuring your final pies have that perfect melt-in-your-mouth feel paired with vibrant tropical notes.
- 2 cups all purpose flour: The foundation for a tender but sturdy pie crust that holds the filling just right.
- 1 tsp salt: A pinch to enhance the natural sweetness and balance flavors.
- 3/4 cup coconut oil (solid, virgin, unrefined): This adds a subtle coconut aroma and keeps the crust flaky without overpowering.
- 4-8 tbsp ice cold water: Helps bring the dough together without getting tough—chilling is key here.
- 4 1/2 cups pineapple (fresh or frozen): The star ingredient, delivering juicy, tropical sweetness with a slight tang.
- 1/2 cup sugar: Sweetens the filling to tasting perfection.
- 1 tbsp lime juice: Adds bright acidity that awakens the pineapple flavor beautifully.
- 2 tbsp corn starch: Thickens the filling to keep it luscious yet sliceable.
- 1/2 tsp coconut extract: Intensifies the coconut notes for a more authentic piña colada taste.
- 1/2 tsp rum extract: Gives a subtle boozy hint without alcohol, rounding out the tropical vibe.
How to Make Piña Colada Hand Pies Recipe
Step 1: Prepare the Crust
Start by sifting the flour and salt together in a medium bowl; this helps keep your dough light and lump-free. Next, blend in the solid coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice cold water, stirring just until the dough holds together—be careful not to overwork it. Shape the dough into a disk, wrap it securely, and chill for 20-30 minutes to let the coconut oil firm up slightly for easier rolling.
Step 2: Make the Pineapple Filling
While your dough chills, combine the pineapple, lime juice, and sugar in a medium saucepan. Bring it up to a boil over medium heat, then reduce to low-medium and simmer for 5 to 10 minutes, stirring occasionally until the pineapple is juicy and soft. Scoop about half a cup of the juice into a bowl and whisk in the cornstarch until smooth. Slowly add this mixture back to the pan and stir for 2-5 minutes until it thickens. Remove from heat and stir in coconut and rum extracts for that authentic tropical punch.
Step 3: Assemble the Hand Pies
Preheat your oven to 350°F (175°C). Flour your work surface lightly and roll out the chilled dough to about 1/4 inch thickness. Use a 4-inch round cutter to cut out circles. Place a generous spoonful of the pineapple filling in the center of half the circles, then moisten the edges with water before topping with the remaining dough circles. Press down firmly around the edges to seal completely.
Step 4: Bake to Golden Perfection
Place your pies on a parchment-lined baking sheet. Brush the tops with milk or beaten egg for that irresistible golden sheen. Don’t forget to cut a few small slits on top to let steam escape during baking. Bake for 25-35 minutes, rotating the pan halfway through, until the bottoms are golden and the tops have that gorgeous shine. Finally, transfer to a wire rack and let cool for about 30 minutes before enjoying that tropical bliss.
How to Serve Piña Colada Hand Pies Recipe
Garnishes
These hand pies are flavorful all on their own but adding a sprinkle of toasted shredded coconut or a light dusting of powdered sugar can elevate their look and flavor. A small wedge of fresh pineapple or a sprig of mint on the side can also enhance that tropical presentation and add a fresh aroma.
Side Dishes
These pies pair wonderfully with cool, creamy treats like vanilla ice cream or coconut whipped cream. For a brighter contrast, try a tart passion fruit sauce or a small fresh fruit salad featuring mango and kiwi. The combination brings a nice balance of sweet and tangy to your tropical mini feast.
Creative Ways to Present
Make your Piña Colada Hand Pies Recipe truly party-ready by serving them on a colorful tropical-themed platter surrounded by fresh pineapple leaves and flowers. You can also thread smaller versions on skewers for a fun handheld dessert or serve warm pies with a drizzle of caramel or tropical fruit coulis for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, these hand pies keep beautifully in an airtight container at room temperature for up to two days. If you prefer, you can refrigerate them for up to four days, just bring them back to room temperature before serving to regain that flaky crust texture.
Freezing
Piña Colada Hand Pies Recipe is freezer-friendly! Simply freeze the unbaked pies on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to three months. Bake straight from frozen, adding a few extra minutes to the baking time to ensure they cook through completely.
Reheating
For the best texture, reheat your pies in a preheated 350°F oven for 10-12 minutes until warmed through and crisped up again. Avoid the microwave if you want to preserve that flaky crust—oven reheating is the way to go for that fresh-baked magic.
FAQs
Can I use canned pineapple instead of fresh or frozen?
Yes, canned pineapple works in a pinch! Just be sure to drain it well and adjust the sugar slightly since canned pineapple can be sweeter. The flavor will still be delicious with a bit of that tropical charm.
Is it possible to make these hand pies vegan?
Absolutely! Using coconut oil keeps the crust dairy-free, and you can substitute the milk or egg wash with a plant-based milk or aquafaba for that golden finish when baking. The filling ingredients are already naturally vegan-friendly.
Can I make the dough in advance?
You sure can. The dough can be prepared and chilled up to 24 hours ahead of time—just keep it wrapped tightly in the fridge. This actually helps the flavors develop, and it makes rolling out much easier when you’re ready to bake.
What if I don’t have rum extract?
If you don’t have rum extract, you can omit it or substitute with a tiny splash of vanilla extract. It won’t be exactly the same, but the pies will still be wonderfully flavorful and remind you of tropical indulgence.
How can I avoid soggy bottoms in the pies?
To keep crusts crisp, make sure you chill the dough well before rolling. Also, baking on a parchment-lined sheet and ensuring the filling is thickened properly before assembling will help prevent sogginess. Lastly, rotating the baking sheet during baking promotes even cooking.
Final Thoughts
There’s something truly heartwarming about making these Piña Colada Hand Pies Recipe from scratch—they bring a slice of sunshine into your kitchen and onto your plate. Once you try baking them, their buttery, coconut-scented crust paired with sweet, zesty pineapple will become a delightful go-to for any occasion. So gather your ingredients, invite a friend over, and start creating these tropical hand-held treasures that everyone will adore.
Print
Piña Colada Hand Pies Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Piña Colada Hand Pies are a delicious tropical treat featuring a flaky coconut oil crust filled with a sweet and tangy pineapple filling infused with lime, coconut, and rum extracts. Perfectly portable and golden baked, they’re an irresistible dessert reminiscent of the classic Piña Colada cocktail, ideal for parties or a tropical-themed snack.
Ingredients
Crust
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 cup coconut oil (solid, virgin, unrefined, room temperature)
- 4–8 tbsp ice cold water
Filling
- 4 1/2 cups pineapple (fresh or frozen)
- 1/2 cup sugar
- 1 tbsp lime juice
- 2 tbsp corn starch
- 1/2 tsp coconut extract
- 1/2 tsp rum extract
Instructions
- Make the crust: Sift the flour and salt together in a medium bowl. Add the solid coconut oil and blend with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add just enough ice cold water, stirring, until the dough holds together but is not overworked.
- Chill the dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 20-30 minutes. Avoid overchilling so the coconut oil remains pliable for rolling out.
- Prepare the filling: While chilling the dough, combine pineapple, lime juice, and sugar in a medium saucepan and bring to a boil over medium heat. Reduce to low-medium and simmer for 5-10 minutes, stirring occasionally until juicy and warm.
- Thicken the filling: Scoop about 1/2 cup of juice from the pineapple mixture into a bowl. Whisk the cornstarch into this juice until smooth. Return the pineapple pot to a simmer and slowly stir in the cornstarch mixture, cooking until thickened, about 2-5 minutes.
- Add flavor extracts: Remove the filling from heat and stir in coconut and rum extracts. Set aside to cool while you assemble the pies.
- Preheat oven: Set the oven to 350°F (175°C). Prepare a parchment-lined cookie sheet for baking.
- Roll out dough: On a floured surface, roll chilled dough to a 1/4 inch thickness. Cut out 4-inch diameter circles using a cutter or glass.
- Fill and seal pies: Place about 1-2 tablespoons of filling in the center of one dough circle. Moisten edges with water, cover with another dough circle, and pinch edges firmly to seal.
- Prepare for baking: Transfer assembled pies to the cookie sheet. Brush tops with milk or egg wash to promote browning and shine. Cut small slits on the surface to allow steam to escape.
- Bake the pies: Bake at 350°F for 25-35 minutes, rotating the baking sheet once halfway through. The bottoms should turn golden brown when done.
- Cool and serve: Remove pies from oven and place on a wire rack to cool for about 30 minutes. Serve warm or at room temperature and enjoy the tropical flavors.
Notes
- Use virgin unrefined coconut oil to enhance the coconut flavor in the crust.
- Do not overwork the dough to keep the crust tender and flaky.
- If the dough is too crumbly, add water 1 tablespoon at a time until it holds together.
- Fresh or frozen pineapple can be used; adjust simmering time if needed.
- Egg wash or milk wash helps create a shiny, golden finish on the pies.
- Cutting slits in the top crust prevents the pies from bursting during baking.
- Let the pies cool sufficiently before handling to allow the filling to set properly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
