Try little hand pies that have a buttery, flaky crust and a filling of sweet coconut.
Do you like coconut? Well, do I have a sweet little hand pie for you!
I am nutty for coconut, and several of favorite sweet treats are coconutty. Favorite candy bar? Almond Joy. Favorite macaroon? These Peanut Butter Macaroons with Chocolate Bottoms. Favorite over-the-top sweet dessert bar? Hello Dollys are an old fave, and these bars with lime, coconut and cocoa are also dang good!
And so of course, these darling little pies are high on my list as well. Buttery, flaky pie crust and a sweeeet coconut filling.
Why you’ll love this recipe
The filling is very easy to mix together, and is loaded with sweet coconut flavor.
The crust is as tasty as the filling. It’s my Perfect All-Butter Pie Crust dough – find that recipe here. You can make it up to three days ahead of time, and have it waiting for you in the fridge to make these pies.
How to make these hand pies
Step 1: Have the dough ready in the fridge.
Find the recipe for my All-Butter Pie Crust here. Make the dough and chill it for at least 30 minutes, or up to three days ahead of time.
Step 2: Make the filling.
Stir together the coconut, sweetened condensed milk, extracts and salt.
Step 3: Roll and cut the dough.
Roll out the pie crust dough to a 1/4-inch thickness and use a round cutter to make 3-inch circles.
Step 4: Fill and fold the pies. Then chill.
Place a small heap of filling in the center of the circles. Fold the dough over and crimp the edge closed. When all of the pies have been formed, chill them for 30 minutes.
Step 5: Add a sprinkle of sugar and bake.
Sprinkle the tops of the pies with water and sugar. Bake them until they’re golden brown.
These little pies are wonderful to share at holiday time, as a potluck dessert or as a special dessert for your family! Find the recipe below, and I have a few more dessert treats for you too.
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Sweet Coconut Hand Pies
- Perfect All-Butter Pie Crust Recipe
- 2 ½ cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Granulated sugar, for the tops
- Have the Perfect All-Butter Pie Crust Dough, divided into two portions waiting for you in the fridge.
Make the filling
- Mix together the coconut, sweetened condensed milk, vanilla and almond extracts, and salt.
Cut dough circles
- Roll out half of the chilled All-Butter Pie Crust Dough on a lightly floured surface until it's about 1/4-inch thick. Use a 3-1/2 inch round cookie cutter to cut circles from the dough. Gather together and reroll scraps as needed.
Fill the pies
- Line a large baking sheet with parchment paper.
- Have a small dish of water at your work area. Spoon about 2 tablespoons of the coconut filling into the center of each dough circle. Fold the far edge of the circle over the filling to meet the other edge. Fold the edge up one time. Moisten the edge with water, and then fold the edge up again. Crimp the edge down firmly with your fingers or a fork. Place the pie on the prepared baking sheet. Continue with the other dough circles and place them on the baking sheet.
- Roll out the remaining portion of dough in the fridge. Cut 3-inch circles, fill and fold the pies as described above. Cover them loosely with plastic wrap and refrigerate the pies for 30 minutes.
- While the pies chill, preheat the oven to 400° F. Place an oven rack in the position just below the middle of the oven.
- Remove the pies from the fridge. Crimp the edges once more firmly. Sprinkle the tops of the pies with water and then sprinkle granulated sugar over the tops.
- Bake the pies for 30 minutes until the crusts are golden brown.
- Remove the pies to a cooling rack and allow them to cool for 10 minutes.
- Serve the hand pies warm or at room temperature. Makes about 15 pies. Cooled pies can be stored in a sealed container at room temperature for up to 3 days.
- This recipe calls for my All-Butter Pie Crust Dough. Find that recipe here at this link.
This recipe was originally published in 2013. Recipe and post updated on 12/17/2019.