pineapple pie

Pineapple Lime Coconut Hand Pies have a zesty, lime &amp; pineapple filling inside a chewy and tender coconut crust, glazed &amp; topped with textural coconut.

Pineapple Lime Coconut Hand Pies

disks Coconut Pie Dough

pineapple (- you will need about 3 cups of chopped pineapple)

sugar

lime (zested & juiced)

tapioca flour

sugar (- sifted)

coconut

pineapple juice (- reserved from filling)

If Coconut Pie Dough is frozen, defrost overnight in the refrigerator or allow to thaw on the counter at room temperature for 1-2 hours.If your dough is chilled in the refrigerator, allow it to sit at room temperature for about 15-20 minutes before rolling it out.

Break down the pineapple by cutting off the top, then removing the skin all the way around. Slice the pineapple in half lengthwise. Lay each pineapple half down on the flat cut side, and cut it in half lengthwise again, into quarters. Then remove the core from each quarter. Chop into small 1/4&quot; - 1/2&quot; chunks. Place in a bowl.Place in a clean cheesecloth or thin kitchen towel and wring out over a bowl, reserving the juice for later. Transfer the juiced pineapple to a separate bowl.

Add the sugar and zest and juice of the lime to the chopped pineapple. Toss to combine and let the fruit hang out for about 15 minutes while the juices release. Once the juices have released, strain them into the bowl with the rest of the reserved pineapple juice.

Add the tapioca flour to the chopped pineapple and toss to combine. Set aside.

PINEAPPLE LIME FILLING

On a lightly floured surface, roll the first Coconut Pie Dough disk to 1/8&quot;-1/4&quot; thickness. Using a 5&quot;-6&quot; round cookie cutter or other round template and a sharp knife, stamp out or cut circles from the dough. Gather the dough scraps together, form a disk to re-roll, then cut more dough rounds from the scraps.*If the dough scraps start to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.*You may want to transfer the dough rounds to a lined baking sheet and chill them in the refrigerator while you roll out and cut the rest of the dough so they don&#039;t get too warm. It depends on how quickly you can move and how warm it is in your kitchen.

Spoon about 2 tablespoons of pineapple filling onto one half of each round of dough. If the fruit filling is super juicy, strain again. You just want to be sure you aren&#039;t transferring a bunch of juice onto the dough to prevent leaks and soggy bottoms.Lightly brush a small amount of cold water around the edges of the dough rounds, then lift and fold the unfilled half over the top, creating a half-moon shape.Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.

Set the hand pies on a lined baking sheet, and place in the freezer to chill for at least 30 - 60 minutes until firm.Repeat the process with remaining dough rounds. Then repeat the entire process with the second dough disk.*freezing the hand pies first helps them keep their structure as they bake

Preheat oven to 375° F.

Make an egg wash by whisking 1 egg and 1 teaspoon of water together in a small bowl.

Remove the chilled hand pies from the freezer. Using a pastry brush, lightly brush the hand pies with the egg wash. Cut three small slits in the top of each hand pie for vents.

Bake until the hand pies are golden brown, about 22 - 25 minutes, rotating the pans halfway through.

Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.

HAND PIE ASSEMBLY

Sift the powdered sugar into a medium bowl. Whisk in the reserved pineapple juice, 1 tablespoon at a time, until the mixture is smooth and runs off the whisk like molasses.Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula. Sprinkle with coconut. Allow the glaze to set before serving.

PINEAPPLE COCONUT GLAZE

Frozen Pineapple Pie is an easy make ahead dessert perfect for summer parties and cookouts. A creamy and delicious dessert perfect for pineapple lovers.

Frozen Pineapple Pie

graham cracker crust

oz softened cream cheese

sweetened condensed milk

pineapple (with juice)

Cool Whip

pineapple pineapple

mint leaves, optional

Add softened cream cheese to a mixer bowl...

Add softened cream cheese to a mixer bowl and beat at medium speed until smooth.

Add sweetened condensed milk and continue beating at...

Add sweetened condensed milk and continue beating at medium speed, about 2 minutes.

Fold in 1 cup of crushed pineapple with...

Fold in 1 cup of crushed pineapple with the juice.

Pour into graham cracker pie crust.

Cover and freeze for 4 to 6 hours...

Cover and freeze for 4 to 6 hours or until frozen solid..

Remove pie from freezer and garnish with Cool...

Remove pie from freezer and garnish with Cool Whip, reserved drained pineapple or fresh diced pineapple and mint leaves.

Let the pie stand at room temperature for...

Let the pie stand at room temperature for about 10 minutes before slicing.

Return covered pie to the freezer immediately.

How to make a delicious Pineapple Cream Cheese Pie, a classic pie that has largely been forgotten, but shouldn&#039;t be! 

Pineapple Cream Cheese Pie

white sugar

cornstarch

pineapple (NOT drained!)

cream cheese (softened)

salt

eggs

milk

vanilla

unbaked pie crust – 9 inch pie plate

pecans

Combine the pineapple filling ingredients together in a medium sized sauce pan. Whisk together well, making sure that the cornstarch is fully incorporated. Cook on medium heat until thickened up. and clear. Remove from the heat and set aside.

Blend the softened cream cheese with sugar, salt and then add the eggs one at a time blending each in to the mixture.  Mix in the milk and vanilla.

Place the pie crust in the pie pan then spread cooled pineapple over the bottom of the pie crust.  Gently pour in the cream cheese mixture, making sure not to disturb the pneapple layer below it, and then sprinkle the top with the chopped nuts.

Bake in oven at 400 degrees for 10 minutes then reduce the oven temp to 325 degrees and bake for another 40-50 minutes, or until the middle of the pie is set and cooked.

Remove and cool completely before serving.

I tried this recipe,but my family didn't care for it at all. Won't be making it again!

Top 3 pineapple pie recipes from across the web

The most viewed pineapple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pineapple Lime Coconut Hand Pies

Frozen Pineapple Pie

Pineapple Cream Cheese Pie

Top 3 pineapple pie recipes from across the web

The most viewed pineapple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Lime Coconut Hand Pies

Frozen Pineapple Pie

Pineapple Cream Cheese Pie

The most viewed pineapple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine