Fluffernutter an' Key Lime Pie Hand Pies

Baked hand pies stuffed with peanut butter and marshmallow fluff, dunked warm in a no-cook key lime filling and rolled in graham crumbs and toasted coconut. All the sweet chaos of the paella version, minus the paella, minus the fuss.

Serves 8 · as served on Bluesky ↗

Pulled the paella pan clean off the burner for this round — turns out these little pies were doing all the heavy lifting in that dish anyway, so we're letting 'em stand on their own two feet. Same peanut butter and marshmallow fluff tucked into a half-moon of pie dough and baked till it puffs up golden, but now instead of drizzling that key lime filling over a hot pan of rice, we're dunking the warm pies right in it while they can still soak up a little of that glaze. Then a roll through graham crumbs and toasted coconut while it's tacky, so it sets up like a little key lime pie crust hugging the outside. My sister-in-law Deb brought something close to this to a Fourth of July potluck up at the lake a few summers back and the tray was gone before the fireworks even started. Simple hand food, no rice pan to haul out, no reason to dirty more than one baking sheet.

Ingredients

Fresh

• 1 tbsp lime zest

Fridge

• 16 piece refrigerated pie dough rounds (4-inch rounds)
• 1 piece egg (beaten)

Pantry

• ¾ cup creamy peanut butter
• ¾ cup marshmallow fluff
• ½ cup key lime juice
• 1 can sweetened condensed milk
• ½ cup graham cracker crumbs
• ½ cup sweetened shredded coconut (toasted)

Directions

1. Preheat the oven to 400 degrees, then whisk the key lime juice, sweetened condensed milk and lime zest together in a bowl until it just starts to thicken, then chill it in the fridge until needed.
2. Lay the pie dough rounds out on a parchment-lined baking sheet, spoon a dab of peanut butter and marshmallow fluff onto one half of each round, fold into a half-moon, and crimp the edges tight with a fork.
3. Brush the tops with the beaten egg and bake until golden and puffed, about 15 minutes. ⏱ 15 min
4. Mix the graham cracker crumbs and toasted coconut together on a plate while the pies bake.
5. While the pies are still warm, dunk the top of each one into the chilled key lime mixture, then press that wet top straight down into the graham-coconut mix to coat.
6. Set the pies on a rack until the coating tacks up, about 5 minutes, then pile them on a plate and serve. ⏱ 5 min

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