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Piña Colada Hand Pies Recipe

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4.1 from 81 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add flavor extracts: Remove the filling from heat and stir in coconut and rum extracts. Set aside to cool while you assemble the pies.
  6. Preheat oven: Set the oven to 350°F (175°C). Prepare a parchment-lined cookie sheet for baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://aminabakes.com/pina-colada-hand-pies-recipe/