American-style buttercream, meringue butter cream (a meringue base with added butter), and meringue icing (made with cooked sugar)—how do you choose? It’s all about personal preference, though American buttercream is sweeter and faster to make than meringue. All of my buttercreams and icings work with a number of different cakes and cupcakes. When I feel strongly about a particular combination, I let you know. I prefer quite a bit of buttercream on my cakes, up to 5 cups, depending on the cake and the design. If that’s too much for you, simply cut the recipe in half.
Store buttercream at room temperature in an airtight container for 2 to 3 days. Check the consistency before using and re-whip if it has stiffened. If you have extra, you can refrigerate it for up to 1 week or freeze it for up to 2 months. Just bring it to room temperature before using. You will have to re-whip it for a few minutes until it’s smooth and fluffy. Store icings made with cream cheese in the refrigerator if you’re not using them the same day; bring them to room temperature before using.
TIPS ON TINTING BUTTERCREAM
- You can use food coloring in the form of drops, but I prefer gel paste for its concentrated color and that it adds minimal liquid to a recipe. Also see Food Coloring.
- Add color in tiny increments with a clean toothpick, then mix with a spoon until blended.
- Wait 1 to 2 hours before decorating. As it sets, color deepens in buttercream.
- Keep extra buttercream on hand in case you don’t like how a color sets.
- Store the decorated cake in a cool place, out of direct light.
Magnolia Bakery Vanilla Buttercream
Magnolia Bakery’s classic vanilla and chocolate cupcakes are iced with an American-style vanilla buttercream in our trademark swirl. All bakers need a reliable recipe in their arsenal when it comes to decorating cakes and cupcakes. This one is sweet, but not so sweet it hurts your teeth. If you make it correctly, it shouldn’t be gritty or heavy. You must mix this on low speed—if you get impatient and go too fast you will create air bubbles, which makes it difficult to get a smooth finish on your cakes. Adjusting the amount of milk or cream changes the consistency. This buttercream is great for icing cakes with more complex designs, as it holds a shape really well.
MAKES about 4 cups (enough for one 9-inch cake or 24 cupcakes)
INGREDIENTS
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 cups (500g/17.6oz) powdered sugar, sifted
3 to 4 tablespoons whole milk
Food coloring (optional)
- In a stand mixer with the paddle, cream the butter on medium speed until light and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape down the bottom and sides of the bowl.
- With the mixer running on low speed, gradually add the powdered sugar, 1 cup (125g/4.4oz) at a time. Scrape down the bottom and sides of the bowl again. When you have added the third cup of sugar, the mixture will start to thicken and appear dry. Add 3 tablespoons of the milk, then add the rest of the sugar and add more milk if the buttercream is too stiff. The desired consistency is creamy and smooth. Scrape down the bottom and sides of the bowl. The great thing about this buttercream is that you can adjust the quantities of sugar and milk to achieve the consistency you desire.
- Continue to beat the icing on low speed for 1 to 2 minutes longer, until smooth and creamy. Do not mix on medium or high, as it will add too much air and be too fluffy. If desired, add a few drops of food coloring, one drop at a time, and mix thoroughly to get the right color.
- Store the icing at room temperature in an airtight container for up to 3 days.
This chocolate buttercream (and its mocha variation) is incredibly smooth and luscious. It has the perfect amount of chocolate flavor without being overpowering on a vanilla or chocolate cake. It’s also a decadent choice to go with the peanut butter or banana cakes. Using the best quality chocolate will make a significant difference.
MAKES about 5 cups (enough for one 9-inch cake or 24 cupcakes)
INGREDIENTS
2 cups/4 sticks (452g/16oz) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 cups (375g/13.2oz) powdered sugar, sifted
2 cups (360g/12.7oz) semisweet chocolate chips, melted but not hot
1 tablespoon heavy cream or milk, if needed to thin the buttercream
- In a stand mixer with the paddle, beat the butter until smooth and creamy, starting on low speed to break up the clumps, then on medium for about 4 minutes. Stop and scrape down the paddle, bottom, and sides of the bowl. Add the vanilla and beat for another minute
- On low speed, add the sugar, mixing until combined. Stop and scrape down the paddle, bottom, and sides of the bowl.
- Carefully pour the melted chocolate into the mixer bowl, being careful not to let it touch the sides of the bowl or the paddle. If the butter is colder than the chocolate, the chocolate will seize up when it touches the cold bowl or paddle. Mix on low speed until all the chocolate has been added. Scrape down the bottom and sides of the bowl.
- Once fully combined, turn the mixer to medium speed and mix for about 4 minutes. Scrape down the bottom and sides of the bowl. Mix again on low speed until you no longer see streaks of butter, 1 to 2 minutes.
- Remove the bowl from the mixer and scrape the paddle, bottom, and sides of the bowl with a spatula. Return to the mixer on medium speed for about 10 seconds, just to incorporate any of the butter bits from the bottom. If you mix too much, the icing will be too light. Add the tablespoon of cream or milk if you need to adjust the consistency of the buttercream for it to spread easier.
- Store the icing at room temperature in an airtight container for up to 3 days.
VARIATION
CHOCOLATE MOCHA BUTTERCREAM: Add 2 teaspoons instant espresso powder and mix on low speed for 10 to 15 seconds just until incorporated.
Since I’m so passionate about peanut butter, this buttercream is one of my favorites. It’s essentially just a sweeter, lighter version of peanut butter. I recommend Skippy, which has a rich, peanutty flavor and the ideal smooth texture. Using this buttercream to ice the PB&J Cupcakes is a no-brainer, but it’s equally good on our chocolate and banana cupcakes.
MAKES about 5 cups (enough for one 9-inch two-layer cake or 24 cupcakes)
INGREDIENTS
1½ cups/3 sticks (340g/12oz) unsalted butter, at room temperature
1½ cups (396g/14oz) Skippy creamy peanut butter
1½ teaspoons pure vanilla extract
3¾ cups (469g/16.5oz) powdered sugar, sifted
In a stand mixer with the paddle, cream the butter on medium speed for about 1 minute, just until smooth. Add the peanut butter and vanilla and mix until combined. With the mixer running on low, add the sugar one cup at a time. Stop the mixer and scrape down the bottom and sides. Mix for another 30 seconds until fully blended. Store the icing at room temperature in an airtight container for up to 3 days.
This buttercream is extremely rich, so use a light hand when icing your cakes.
MAKES 3 cups (enough for 24 cupcakes; double the recipe for a 9-inch two-layer cake)
INGREDIENTS
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature
1 cup (300g/10.6oz) Nutella
1 teaspoon pure vanilla extract
2½ cups (312g/11oz) powdered sugar, sifted
1 tablespoon heavy cream or milk, if needed
In a stand mixer with the paddle, cream the butter on medium speed for about 1 minute, just until smooth. Add the Nutella and vanilla and mix until combined. With the mixer running on low speed, slowly add the sugar. Stop the mixer and scrape down the bottom and sides. Mix for another 30 seconds, until fully blended. Add cream or milk if your icing is not smooth enough. Store the icing at room temperature in an airtight container for up to 3 days.
There are so many uses for chocolate ganache, beginning with eating it with a spoon from morning to night. It’s just what you want to fill a cake or to create those decorative drizzles down the sides. If you chill ganache, it firms up and you can use it to make truffles—and you can use those to fill your chocolate cupcakes! Because who ever heard of too much chocolate?
MAKES 2 cups
INGREDIENTS
2 cups (360g/12.7oz) semisweet chocolate chips
1 cup (240g/8.5oz) heavy cream
- Place the chocolate chips in a heatproof glass or stainless steel bowl.
- In a small saucepan, bring the cream to a gentle simmer over medium heat, stirring occasionally so that the bottom does not scorch. Pour the warm cream over the chocolate. Let it set for a few minutes to soften the chocolate. Using a rubber spatula, stir the chocolate-cream mixture until completely smooth.
- Ganache can be made ahead and stored in the refrigerator for up to 3 weeks. Bring it to room temperature before using (either as whipped ganache or as a glaze).
- FOR CHOCOLATE GLAZE: To use this for cake drizzles and to coat cupcakes, the ganache should be pourable but not hot. You can warm it up in the microwave in 30-second increments until just pourable.
- FOR WHIPPED GANACHE: Beat stiff but not cold ganache on medium speed for 3 to 5 minutes until creamy and mousse-like in texture.
I am not a fan of super-sweet cream cheese icing, mostly because I feel the sweetness can overpower the tangy flavor. For recipes like our Ultimate Carrot Cake and Red Velvet Cake, this icing really lets the cream cheese shine through.
MAKES about 4 cups (enough for one 9-inch two-layer cake or 24 cupcakes)
INGREDIENTS
4 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), broken into large chunks, at room temperature (but not too soft)
1 tablespoon pure vanilla extract
1½ cups (118g/6.6oz) powdered sugar, sifted
- In a stand mixer with the paddle, beat the cream cheese on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer running on low, gradually add the sugar, ½ cup (62g/2oz) at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy.
- Use immediately. If the icing looks a little gummy (you overmixed), you can cover and refrigerate it for 2 to 3 hours to thicken. It’s best to use this the same day. If you want to make it ahead of time, refrigerate covered for up to 3 days. Bring to room temperature before use. You may need to beat it again to soften.
This recipe is typical of a Southern-style cream cheese icing. It’s sweeter than our Cream Cheese Icing and pairs beautifully with the Hummingbird Cake.
MAKES about 4 cups (enough for one 9-inch two-layer cake or 24 cupcakes)
INGREDIENTS
6 tablespoons/¾ stick (85g/3oz) unsalted butter, cut into small pieces, at room temperature (but still firm)
5 cups (625g/22oz) powdered sugar, sifted
1½ teaspoons pure vanilla extract
2 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), at room temperature (but not too soft)
In a stand mixer with the paddle, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix until it looks like crumbly sand. Scrape down the sides and bottom of the bowl. Add the vanilla and mix just until incorporated. With the mixer running on low speed, add the cream cheese about 2 ounces at a time. (I grab big blobs of it with my fingers and throw it into the bowl.) Beat until smooth but not creamy. You want to just get the lumps out. Scrape the bottom and sides of the bowl. Best if used immediately.
VARIATION
LEMON CREAM CHEESE ICING: In place of the vanilla, add 2 teaspoons each grated lemon zest and lemon juice. Let sit for 30 minutes before using so the flavors blend.
Irresistibly tangy with a subtle maple flavor, this icing goes so well with our Pumpkin Spice Cupcakes. You have the option of boosting the maple flavor with a few drops of maple extract.
MAKES about 4 cups (enough for one 9-inch two-layer cake or 24 cupcakes)
INGREDIENTS
2½ cups (312g/11oz) powdered sugar, sifted
¼ cup (80g/2.8oz) dark maple syrup
½ teaspoon pure vanilla extract
½ teaspoon maple extract (optional)
⅛ teaspoon salt
3 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), cut into big chunks, at room temperature (but not too soft)
In a stand mixer with the paddle, mix the sugar, maple syrup, vanilla (and maple extract if using), and salt on low speed until sandy. With the mixer on low speed, add the cream cheese in chunks. Continue mixing on medium until combined and smooth, being careful not to overmix. Scrape down the bottom and sides of the bowl. Mix until smooth and combined. Best if used immediately.
Caramel adds a voluptuous sweetness with delicious burnt sugar notes that make this the right choice for icing our Pumpkin Spice Cake. It requires an extra step, but it’s well worth the effort.
MAKES about 6 cups (enough for one 9-inch cake or 24 cupcakes)
INGREDIENTS
1 cup (227g/8oz) water
2 cups (400g/14.2oz) granulated sugar
1 tablespoon pure vanilla extract
1½ cups/3 sticks (340g/12oz) unsalted butter, cut into 1-inch pieces, at room temperature (but still firm)
¼ cup (60g/2.1oz) heavy cream
4 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), at room temperature (but not too soft)
- In a saucepan, combine the water, sugar, and vanilla. Set over medium heat and cook, stirring occasionally, until the sugar is completely dissolved. Use a wet pastry brush to wash down any sugar crystals on the sides of the pan.
- Attach a candy thermometer to the side of the pan and bring the mixture to a rolling boil over medium heat, until the thermometer reads 360°F. Be very careful not to burn the caramel.
- Immediately remove from the heat and place the saucepan on a towel. Working rapidly, whisk the butter and heavy cream into the caramel.
- Once the butter is completely incorporated, transfer the caramel to a large measuring cup and place in the refrigerator for about 45 minutes. The caramel must be set before continuing. (The caramel can be made ahead and stored in the refrigerator for up to 1 week. Bring back to room temperature before using.)
- In a stand mixer with the paddle, beat the cream cheese on medium speed until light and creamy, about 3 minutes, making sure there are no lumps. Scrape down the bottom and sides of the bowl.
- With the mixer running, slowly pour the caramel into the cream cheese. Mix until the caramel is completely incorporated, scraping down the sides and bottom of the bowl. Transfer the icing to a container and refrigerate for at least 5 hours before using.
This unusual icing is what makes our Red Velvet Cake so different from all the rest. It’s an old-fashioned boiled milk icing, also known as “ermine frosting,” made with a roux starter of milk and flour. Its light, whipped texture is a great alternative to a classic powdered sugar frosting and also provides an eggless option to meringue buttercream. I consider a stand mixer essential for making this icing.
If you are going to decorate a cake with rosettes, you will need to double or even triple this recipe. The more decorative the cake or cupcakes, the more buttercream you will need.
MAKES about 5½ cups (enough for one 9-inch two-layer cake decorated with rosettes or 24 cupcakes)
INGREDIENTS
6 tablespoons (48g/1.7oz) all-purpose flour
2 cups (480g/17oz) whole milk
2 cups/4 sticks (452g/16oz) unsalted butter, at room temperature
2 cups (400g/14.2oz) granulated sugar
2 teaspoons pure vanilla extract
- In a medium saucepan, whisk the flour into the milk until smooth. Set over medium-high heat and cook, stirring constantly, being sure to get into the corners, until very thick and bubbling, about 3 minutes. Remove from the heat and strain through a fine-mesh sieve into a heatproof glass or metal bowl. Place a piece of plastic wrap directly on the surface. Refrigerate for at least 1 hour to chill. (This can be made up to 2 days ahead.)
- To make the icing, remove the roux from the refrigerator and let sit at room temperature for at least 30 minutes.
- In the stand mixer with the paddle, beat the butter on medium speed for 3 minutes, until smooth and creamy. Gradually add the sugar, scraping down the sides and bottom of the bowl occasionally, until all the sugar has been incorporated. Beat for a full 10 minutes, until creamy and very pale. Add the vanilla and beat well.
- Add the room temperature roux to the bowl and beat with the paddle on medium speed until very smooth and white in color, 10 to 15 minutes. Scrape down the sides and bottom of the bowl occasionally. Switch to the whisk and whip on medium speed until light and fluffy, 2 to 3 minutes. Rub the icing between your thumb and forefinger. If it’s at all grainy, continue to mix for another 5 to 10 minutes, or until creamy with no graininess.
- I recommend using the icing right away. The texture remains creamy and it’s easier to decorate with it at this time. If making the icing ahead, store at room temperature. Before using, place in a stand mixer with the paddle and beat for 5 to 10 minutes, until fluffy and creamy.
Marshmallow Meringue Icing (Aka 7-Minute Icing)
This meringue-based icing, with its fluffy high peaks and glossy sheen, has been popular since the early 1900s. It’s often referred to as having a marshmallow consistency and its light, airy texture makes for an impressive presentation. I slather our mile-high Coconut Cake with it and cover our Chocolate White-Out Cake and Coconut Cupcakes with peaks of this glossy icing.
MAKES enough for one 9-inch cake or 24 cupcakes
INGREDIENTS
2¼ cups (450g/16oz) granulated sugar
½ cup (120g/4.2oz) water
¾ teaspoon cream of tartar
5 egg whites
1 teaspoon pure vanilla extract
- In a medium saucepan, combine the sugar, water, and cream of tartar. Stir to moisten all the sugar. Bring to a boil over medium-high heat without stirring. If necessary, use a moistened pastry brush to wash down any sugar that remains on the sides of the pan.
- Meanwhile, in a stand mixer with the whisk, combine the egg whites and vanilla and beat on medium speed.
- When the sugar mixture comes to a boil, clip a candy thermometer to the side of the pan. Do not stir the mixture at all. Bring the sugar syrup to 223°F.
- As soon as the sugar syrup reaches 223°F, increase the mixer speed to high.
- Watch the syrup carefully. When it comes to 230°F, remove from the heat. By this point the egg whites should be fluffy and about one-third of the way up the bowl and almost white.
- Carefully and gradually pour the hot syrup in a thin stream into the egg whites as they are beating on high speed. Be sure to pour the syrup onto the side of the bowl (and not onto the whisk) and let it drizzle down into the beating whites.
- On high speed, continue to whip the meringue mixture for about 5 minutes. The icing is finished when it pulls away from the sides of the mixer bowl and puffs up in the center. You should have firm, shiny peaks that curl slightly at the ends when the whisk is removed. This icing must be used immediately.
Buttercream usually calls to mind the American-style icing that’s made with powdered sugar and butter. This meringue-based buttercream, however, also contains egg whites, which give it a beautiful, creamy texture and glossy sheen. It’s a blank canvas for flavors: See the list of options below.
MAKES 5 cups (enough for one 9-inch cake or 24 cupcakes)
INGREDIENTS
1½ cups (300g/10.6oz) granulated sugar
½ cup (120g/4.2oz) water
¼ teaspoon cream of tartar
6 egg whites
¼ teaspoon salt
2 cups/4 sticks (452g/16oz) unsalted butter, cut into 1-inch pieces, at room temperature (but still firm)
Flavoring of choice (options follow)
- In a medium saucepan, combine 1 cup (200g/7.1oz) of the sugar, the water, and cream of tartar. Stir to moisten all the sugar. Bring to a boil over medium-high heat without stirring.
Making sugar syrup.
- Meanwhile, in a stand mixer with the whisk, beat the egg whites on low speed.
- When the sugar mixture comes to a boil, increase the mixer speed to medium. Clip a candy thermometer to the side of the saucepan. Do not stir the mixture at all.
- When the egg whites are frothy, stream in the remaining ½ cup (100g/3.5oz) sugar and continue to beat on medium speed. When the sugar syrup reaches 235°F, increase the mixer speed to high. The egg whites are ready when they reach a soft peak.
- Watch the syrup carefully. When it comes to 240°F, remove the syrup from the heat and slowly pour it in a thin stream into the egg whites as they are beating on high speed. Be sure to pour the syrup onto the sides of the bowl (and not onto the whisk) and let it drizzle down into the beating whites. If the syrup is poured directly onto the whisk, it will end up on the sides of the bowl and never reach the egg whites.
Pouring sugar syrup into the egg whites.
- Reduce the mixer speed to medium and continue to whip the meringue mixture until it cools to room temperature. As it whips, add the salt. When the egg white mixture has cooled to room temperature, start adding butter on high speed as it whips. Add about a tablespoon at a time, watching carefully until mixed before adding more. When all the butter is added the buttercream should be light and fluffy.
Adding the butter.
- After all of the butter has been added, add the flavoring of choice and mix on medium-high speed for another minute. You can make the base ahead (without adding the flavoring). Store in an airtight container for up to 2 days. To add flavor, place the buttercream in a stand mixer with the paddle and whip for a minute just to smooth the buttercream. Then add the flavoring and mix on medium-high speed for another minute.
Light and fluffy buttercream.
FLAVOR OPTIONS
RASPBERRY MERINGUE BUTTERCREAM Add ½ cup (170g/6oz) raspberry jam
STRAWBERRY MERINGUE BUTTERCREAM Add ½ cup (170g/6oz) strawberry jam
PEPPERMINT MERINGUE BUTTERCREAM Add 1½ teaspoons peppermint extract
LEMON MERINGUE BUTTERCREAM Add 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon zest
VANILLA BEAN MERINGUE BUTTERCREAM Scrape in the seeds from ½ vanilla bean
MAPLE MERINGUE BUTTERCREAM Add ½ cup pure maple syrup
WHITE CHOCOLATE RASPBERRY MERINGUE BUTTERCREAM Add 2 cups (340g/12oz) white chocolate, melted but not hot, and ½ cup (170g/6oz) raspberry jam
CARAMEL MERINGUE BUTTERCREAM Add 1 cup (300g/10.6oz) caramel sauce
TROUBLESHOOTING
If your buttercream is soupy, stop mixing it and place the bowl in the refrigerator or freezer for a few minutes, then beat again. It should thicken up.
PIPING A BUTTERCREAM ROSE
Flowers are things of beauty, and at Magnolia Bakery we like to create piped flowers that are as delightful to look at as they are to eat. To make the rose shown below, you’ll need a Wilton #104 decorating tip. For instructions on filling a piping bag, see here.
Pipe a dollop of buttercream in the center of the cupcake to start the bud of the rose.
Wrap 3 petals around the center bud; stagger them as you go.
For the second round, pipe 4 petals, staggering them between the previous 3 petals.
Continue as shown in images #2 and #3, creating staggered petals, dragging the piping bag longer with each round to create a fan effect.
Without crust, a pie is just a bowl of fruit. As the foundation of all pies, crusts deserve consideration and careful preparation. Whether you’re perfecting pie dough—and I take you through the entire process, step by step—or discovering the delightful simplicity of our nut and cookie crusts, you’ll come to appreciate the flavor and structure of these essential components.
PERFECT PIE DOUGH EVERY TIME: A PRIMER
Pie dough can be so intimidating. But practice makes perfect. And really understanding the technique goes a long way toward helping you build confidence. Once you acquire some skill, making pie becomes so fast and easy that cleaning up will take more time than making the dough. Read through this step-by-step process before you attempt your first dough. Then get all your tools and ingredients set up and dive in!
- In a large bowl, whisk together the flour and salt. If your room is hot, place the bowl in the refrigerator or freezer while prepping the butter.
- Be sure the butter is cold and use fresh butter. It really does make a difference. Cut the butter into ½-inch pieces. If your kitchen is hot, place the bowl in the freezer for a few minutes.
- When the recipe says ice water, it really means ice water. Fill a 2-cup measuring cup with ice and then add water. Measure the amount you need from this cup, keeping it very cold. Be careful not to add the ice cubes.
- Cut your butter into the flour and salt mixture. A food processor is the fastest and easiest way to do this, but then you must wash it. I prefer to do this step by hand, using a similar procedure as when I make scones. (If you have warm hands, place them in cold water, then dry them.) It’s the pinch of the thumb and fingers, then push technique, like snapping your fingers. Pinch the flour-coated butter between your thumb and fingers then “snap” your fingers together, pushing the dough at the same time. If your butter, flour, and hands are cold, you will have a very flaky dough. Do this until you have a shaggy dough with some cranberry-sized chunks of flour-coated butter. You can also cut the butter in using a pastry blender.
Add butter.
- Gently sprinkle the cold water 1 tablespoon at a time around the outside of the mixture. You may not need all the water, or you may need more. Using your fingers or a large wooden spoon, gently toss the mixture until the water is somewhat incorporated.
Add water.
- Continue to add water a bit at a time until the dough just holds together when you squeeze it, being very careful not to overwork the dough.
- Once the dough comes together, remove it from the bowl and lay it on a lightly floured surface. Press the dough with the palm of your hand and push the dough away, using a bench scraper and folding as you go. Make a quarter-turn and do this step two more times, being careful not to knead the dough.
Place the dough on a lightly floured surface.
Fold the dough.
- Divide the dough in half. Flatten each into a thick disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days. You can also freeze the dough for up to 3 months.
Divide the dough in half.
Flatten each ball into a thick disk.
HOW TO ROLL OUT PIE DOUGH
To make a perfect pie crust, you will need the following tools: a rolling pin, bench scraper, pastry brush, scissors, and 9-inch pie pan. Have all these tools at hand and follow these simple steps.
- Take one disc of dough out of the refrigerator at a time. Let the dough sit at room temperature for about 10 minutes, then place it on a lightly floured surface.
Flour the surface.
- Dust a rolling pin and your hands with flour to prevent sticking. I like to keep a dry pastry brush handy to brush excess flour from the dough.
- Hit the dough a few times with the rolling pin just to confirm it’s soft enough to roll. If it’s too firm, give it a few more minutes before you start rolling or you will tear the dough.
Test the dough for texture before rolling.
- Press the rolling pin in the center of the dough and, using light pressure, roll away from you.
- Give the dough a quarter-turn and repeat these steps a few times, occasionally flipping the dough over. Roll out to an even 11-inch round. Brush off the excess flour.
Brush off any excess flour.
- If the dough starts to stick to the counter, lift it gently with a bench scraper, turn it over, and lightly dust the counter with more flour.
- Place a 9-inch pie pan upside down over the crust to confirm that it will be large enough to fit your pan. Fold the dough in half, brush off the excess flour again, then fold it in half again, creating a triangle.
Confirm the dough will fit in the pan.
Fold the pie dough in half.
Brush off the excess flour again.
Create a triangle.
- Press the dough into the pan, but do not stretch the dough. With scissors, trim the edges to leave about a ½-inch border.
Allow a ½-inch overhang.
- If you are making a single crust pie, fold the dough under. Crimp the edges by pinching the dough with the thumb and pointer finger of your nondominant hand, pushing the dough with your pointer finger of your other hand. Rotate the pie pan as you go around the dough.
Crimp the dough.
- If you’re making a double-crust pie, leave the ½-inch overhang while you roll out the top crust.
- Keep the crust chilled while preparing fillings. I even put my pie crust in the freezer for 15 minutes before baking. The colder the crust the better.
BAKING A PIE SHELL
Baking a pie crust without any filling is referred to as blind baking. First you bake the crust with pie weights to help the dough keep its shape. Then you remove the weights and bake the crust again, either partially (parbaked) or fully, depending on the type of pie filling. Here’s how to do it.
- Roll out pie dough following the instructions here.
A beautifully shaped crust.
- Cover the bottom of the pan with parchment paper or foil. Fill with ceramic pie weights or dried beans to keep the sides of the dough from drooping. (I like to fill mine with about 2 cups of beans, which is about two-thirds full.) Place in the refrigerator to chill for about 30 minutes.
Cover the crust with parchment paper or foil.
- Preheat the oven to 375°F.
Fill the pan with pie weights or dried beans to keep the sides of the dough upright.
- Remove the pie shell from the refrigerator and bake for 15 minutes.
- Remove the pie crust from the oven and then the parchment paper and pie weights or beans.
- TO PARBAKE: If you are making a pie with a filling that needs to be cooked, like pecan or pumpkin pie, return the pie crust to the oven for only 5 to 8 minutes, just to cook the bottom a little longer; you don’t want a fully cooked crust.
- TO FULLY BAKE: If you are making a pie with a filling that does not need to be baked, such as a cream pie, the pie crust needs to be baked completely. Prick the bottom of the crust with a fork to keep the crust from bubbling up and return the pie to the oven for 15 minutes, or until the crust is lightly golden.
Magnolia Bakery’s Classic Pie Dough
This makes the ideal flaky pie crust. And an all-butter crust has the most delicious flavor. I like to double this recipe and freeze a disc so that I always have pie dough on hand. The dough can be frozen, wrapped well, for up to 3 months. To thaw, place in the refrigerator for 24 hours before using.
MAKES two 9-inch crusts
INGREDIENTS
2¼ cups (303g/10.7oz) all-purpose flour
1 teaspoon salt
1 cup/2 sticks (226g/8oz) cold unsalted butter, cut into ½-inch chunks
6 to 8 tablespoons ice water
- In a food processor, combine the flour and salt. Pulse for 10 seconds to blend.
- Add the butter chunks and toss together to coat the butter with flour. Pulse several times, until the butter pieces are the size of small peas. (Note: If you don’t have a food processor, you can use your hands or a pastry cutter to cut in the butter.)
- Remove from the food processor and place the flour-butter mixture in a large bowl. Slowly add the water, starting with 4 tablespoons. Toss the mixture using your fingertips. Add more water as you go, until the mixture holds together when pinched. You should not see any loose flour.
- Dump the mixture onto the counter.
- Fold the dough in half, gently pushing across the table away from you. Give the dough a third turn.
- Using a bench scraper, fold the dough over again and push out. Do this one more time using the bench scraper. Fold and turn a total of 3 times, pressing the dough away from you each time until you have a cohesive dough. DO NOT KNEAD the dough.
- Form into a large flat disc, then cut in half.
- Place each half on a piece of plastic wrap, shape into a ball, and flatten into a thick disc.
- Wrap well in the plastic and refrigerate for at least 1 hour and up to 3 days. You can also freeze the dough at this point for up to 3 months. Remove from the freezer and place in the refrigerator for 24 hours before rolling out.
This crust creates the perfect nutty foundation for our Blueberry Jamboree. I also like to use it with any no-bake pie fillings.
MAKES enough for one 9-inch round pie or one 9 × 13-inch pan
INGREDIENTS
¾ cup/1½ sticks (169.5g/6oz) unsalted butter, melted
2 cups (270g/9.6oz) all-purpose flour
1 cup (115g/4oz) coarsely chopped pecans, lightly toasted (see Tip)
- Position a rack in the center of the oven and preheat the oven to 325°F. Lightly butter a 9-inch round pie pan or a 9 × 13-inch glass baking dish.
- In a stand mixer with the paddle, mix together the butter, flour, and pecans just until it all comes together and is crumbly. Be very careful not to overwork the dough.
- Press the dough into the prepared pan and chill for 15 minutes.
- Bake for 12 to 15 minutes, or until fragrant and lightly golden brown. Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
This shortbread cookie crust is so buttery, flaky, and delicious, you’ll be tempted to eat it on its own. The crust balances the bright lemon curd of our popular Lemon Bars beautifully.
MAKES enough for one 9 × 13-inch pan cut into 12 bars
INGREDIENTS
2 cups (270g/9.6oz) all-purpose flour
1 cup/2 sticks (226g/8oz) cold unsalted butter, cut into ½-inch pieces
½ cup (62g/2oz) powdered sugar, sifted
¼ teaspoon salt
- Position and oven rack in the center of the oven and preheat the oven to 325°F. Butter a 9 × 13-inch pan, then line it with parchment paper or foil, leaving overhand on the sides (see Lining a Pan).
- In a food processor, combine the flour, butter, powdered sugar, and salt and mix until a coarse meal is formed and just holds together when you pinch your fingers together. You want the dough to be crumbly. Evenly sprinkle the dough into the prepared pan, then gently press the dough, making sure it is level and the pan is fully covered in the corners (Also see here).
- Bake for 25 to 30 minutes, or until golden brown and firm and just dry to the touch. Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
I love this crust for its toasty, buttery flavor—I sometimes make it as cookies just to satisfy my craving. But I also like that it’s sturdy enough to provide a solid handhold when topped with something creamy.
MAKES enough for one 9 × 13-inch pan (divide in half if using an 8 × 8-inch square pan)
INGREDIENTS
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature
¾ cup (150g/5.3oz) light brown sugar
3 cups (405g/14.3oz) all-purpose flour
½ teaspoon salt
- Position a rack in the center of the oven and preheat the oven to 375°F. Butter a 9 × 13-inch pan, then line it with foil leaving overhang on the sides (see Lining the Pan).
- In a stand mixer with the paddle, cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
- Add the flour and salt, mixing just until combined but crumbly. Dump all the dough into the pan. Evenly press the dough into the bottom of the prepared pan.
- Bake for 15 minutes, then reduce the oven temperature to 325°F and continue to bake for another 10 to 12 minutes, or until lightly golden brown.
- Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
The fragrance of a baking gingersnap crust is so evocative of fall. We use this crust for our Pumpkin Icebox Pie. I suggest you use store-bought gingersnaps, but you can also make your own.
MAKES enough for one 9-inch pie
INGREDIENTS
1½ cups plus 3 tablespoons (230g/8.1oz) gingersnap crumbs
½ cup/1 stick (113g/4oz) unsalted butter, melted but cooled
- Position a rack in the center of the oven and preheat the oven to 350°F.
- In a medium bowl, combine the crumbs and melted butter and stir with a spatula until the mixture comes together and the crumbs are thoroughly moistened. The mixture will look like wet sand.
- Dump the crumb mixture directly into a 9-inch pie pan. Using the bottom of a cup, press the crumbs into the bottom of the pan until set and use your fingers to press the crumbs up the sides of the pan, not quite making a full border but close.
- Bake for 12 to 15 minutes to set. Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
A 16-ounce box of Nabisco gingersnaps will make about 3 cups plus 6 tablespoons of crumbs. I usually just grind the entire box at one time; if I’m only making one pie, I save the other half for later.
The gingersnaps are large and hard, so you will need to break them into pieces before adding to your food processor. Grind until you have fine crumbs. If you don’t have a food processor, place the crackers in a sturdy resealable plastic bag. Smash them with a rolling pin and roll back and forth until you have fine crumbs.
This crust is the base for several of our recipes, including our Key Lime Pie Bars and Grasshopper Pie Icebox Bars. It acts as a strong foundation to support the filling, while still being delicate enough to cut through easily, so you can lift the entire creamy slice out in one piece.
MAKES enough for one 9-inch pie
INGREDIENTS
1¼ cups (140g/5oz) graham cracker crumbs
1 tablespoon brown sugar
6 tablespoons/¾ stick (85g/3oz) unsalted butter, melted and slightly cooled
- Position a rack in the center of the oven and preheat the oven to 350°F.
- In a medium bowl, combine the crumbs and brown sugar. Stir until combined. Add the melted butter and stir with a spatula until the mixture comes together and the crumbs are thoroughly moistened. The mixture will look like wet sand.
- Dump the crumb mixture directly into a 9-inch pie pan. Using the bottom of a cup, press the crumbs into the bottom until set and use your fingers to press the crumbs up the sides of the pan, not quite making a full border but close.
- Bake for 15 minutes to set. Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
Inside a box of Nabisco Graham Crackers there are three sealed packages (“sleeves”). Each one weighs about 140g/5oz. One of these sleeves will produce about cups crumbs, enough for one 9-inch pie pan.
Hand-crumble the graham crackers into a food processor and grind the crumbs until fine. If you don’t have a food processor (I never had one growing up), you can also go old school and place the crackers in a sturdy resealable plastic bag. Smash them with a rolling pin and roll the pin back and forth until you have fine crumbs. This method is fun for the kids to get involved in, too, or for you to let off a little steam.
This dark, flavorful crust is essential for the bakery’s chocolate cream pie. You can always make the homemade chocolate wafers or purchase chocolate crumbs in the grocery store or online.
MAKES enough for one 9-inch pie
INGREDIENTS
1¼ cups (137g/4.9oz) chocolate wafer crumbs
¼ cup (50g/1.8oz) light brown sugar
¼ cup/½ stick (56g/2oz) unsalted butter, melted
- Position a rack in the center of the oven and preheat the oven to 325°F.
- In a medium bowl, combine the crumbs and brown sugar. Stir until combined. Add the melted butter and stir with a spatula until the mixture comes together and the crumbs are thoroughly moistened. The mixture will look like wet sand.
- Dump the crumb mixture directly into a 9-inch pie pan. Using the bottom of a cup, press the crumbs into the bottom until set and use your fingers to press the crumbs up the sides of the pan, not quite making a full border but close.
- Bake for 15 minutes to set. Cool on a rack. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
This versatile crumb topping is great on our Apple Crumb Pie, Blueberry Crumb Pie, Berry-Buttermilk Crumb Muffins, or any baked good that needs a topping of big, crunchy crumbs. You can make this ahead of time in a large batch, so it’s always ready when you need it. It keeps for 1 week in the fridge and can be frozen for up to 3 months. Bring it to room temperature before using.
MAKES about 5 cups
INGREDIENTS
2 cups (270g/9.6oz) all-purpose flour
1 cup (200g/7.1oz) light brown sugar
½ cup (100g/3.5oz) granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup/1½ sticks (170g/6oz) cold unsalted butter, cut into small pieces
In a stand mixer with the paddle, mix together the flour, both sugars, the cinnamon, and salt just until combined. Add the butter and mix on medium speed until crumbly and it holds together when pinched with your fingers, about 3 minutes.
Streusel Crumb Topping for Crisps
This streusel cooks up quickly and soaks up some of the juices in fruit crisps. If you love oats and pecans in your crumb topping, this is the one for you. Bonus: It’s quick and easy to throw together.
MAKES about 3½ cups
INGREDIENTS
1 cup (135g/4.8oz) all-purpose flour
1 cup (80g/2.8oz) old-fashioned rolled oats
1 cup (200g/7.1oz) light brown sugar
½ cup/1 stick (113g/4oz) unsalted butter, melted
⅓ cup (38g/1.4oz) coarsely chopped pecans, lightly toasted (see Tip) (optional)
In a medium bowl, toss together the flour, oats, and brown sugar. Add the melted butter, mixing with a rubber spatula until distributed evenly. Stir in the pecans, if using.
A simple streusel that lets the toasty flavor of the nuts shine through.
MAKES about 3½ cups
INGREDIENTS
1⅓ cups (153g/5.4oz) coarsely chopped pecans
⅔ cup (133g/4.7g) light brown sugar
¾ cup (102g/3.6oz) all-purpose flour
6 tablespoons/¾ stick (85g/3oz) cold unsalted butter, cold, cut into 1-inch pieces
- In a stand mixer with the paddle, combine the pecans, brown sugar, and flour. Mix on low speed for 1 minute.
- Add the cold butter and mix on low speed until the mixture turns into moist, clumpy crumbs, about 2 minutes.
- This can be made ahead and stored in the refrigerator for up to 3 days.
It’s very handy to have some delicious fillings and sauces in your kitchen arsenal. Fruit fillings keep well and can be used for pies, to create crisps and bars, and even to spoon over yogurt or ice cream. Our caramel sauce, with or without salt, is wonderful drizzled over baked apples and essential for a banana split.
Make a big batch of this with your fall apples and use it as the filling for our Apple Crumb Bars and our Apple Crisp. Because the filling is precooked, the bake time for hand pies and crisps is just to brown the crust.
MAKES about 8 cups
INGREDIENTS
¾ cup plus 1 tablespoon (162g/5.6oz) granulated sugar
1⅓ cups (266g/9.4oz) light brown sugar
1 teaspoon grated nutmeg
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
16 Golden Delicious apples, peeled, cored, and cut into 1½-inch pieces
1 tablespoon fresh lemon juice
1½ teaspoons pure vanilla extract
½ cup/1 stick (113g/4oz) unsalted butter, cut into pieces
3 tablespoons cornstarch
1 tablespoon water
- In a medium bowl, whisk together both sugars, the spices, and salt.
- In a large, heavy pot, toss the apples with the lemon juice and vanilla. Set over medium heat, add the butter, and stir until it melts. Add the sugar mixture, stirring to combine. Increase the heat to medium-high and cook, stirring occasionally, until the mixture comes to a simmer, 4 to 5 minutes. The apples will exude their juices and begin to soften.
- In a small bowl, stir together the cornstarch and water. Add to the apples and stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens and the apples are tender but not mushy, about 4 minutes. Don’t stir too much, as it breaks up the apples. Check the apples for tenderness by sticking a knife into one. If it gives slightly, immediately remove the pot from the heat.
- Spread the apple filling on a baking sheet in a single layer. Let cool to room temperature. Use the filling at room temperature or store in the refrigerator for up to 3 days. This filling also freezes beautifully.
Be sure you cook the filling enough after adding the cornstarch. It needs 3 to 5 minutes to thicken and cook off the starch flavor. This filling holds well in the refrigerator for up to 3 days.
When blueberries are in season, we use this filling as the basis for our Blueberry Jamboree. It’s also especially good as a topping for vanilla ice cream. The lemon zest really brightens up the flavor of the blueberries.
MAKES about 3 cups
INGREDIENTS
2 tablespoons cornstarch
2 tablespoons water
5 cups (800g/28.5oz) fresh blueberries, rinsed and picked over for stems
⅔ cup (132g/4.8oz) granulated sugar
⅓ cup (67g/2.4oz) light brown sugar
- In a small bowl, whisk together the cornstarch and water. Set aside.
- In a heavy medium pot, combine 2 cups (300g/11.4oz) of the blueberries and both sugars. Cook over medium-high heat, stirring constantly, until the sugar has dissolved and the mixture starts to boil, about 5 minutes. You want to see that the blueberries have released their juices and started to pop.
- Once the mixture has come to a boil, add the cornstarch-water mixture. Stir until the mixture is dark and thick, 3 to 5 minutes.
- Remove the pot from the heat and pour the mixture into a heatproof bowl. Add the remaining 3 cups (500g/17.1oz) blueberries, gently stirring until fully combined. Be careful not to burst or smash the blueberries.
- Cover and refrigerate until completely chilled. The filling keeps well in the refrigerator for up to 3 days.
Be sure you cook the filling enough after adding the cornstarch. It needs at least 3 to 5 minutes to thicken and cook off the starch flavor.
Sweet and thick, this makes a delectably chewy addition to our impressive three-layer Coconut Cake. It’s also wonderful sandwiched between cookies.
MAKES about 3 cups (enough for a 9-inch three-layer cake)
INGREDIENTS
1½ cups (357g/12oz) whole milk
¾ cup (150g/5.3oz) granulated sugar
¼ cup (34g/1.2oz) all-purpose flour
4 cups (448g/15.8oz) sweetened shredded coconut
2 teaspoons pure vanilla extract
- In a medium pot, whisk together the milk, sugar, and flour. Set over medium heat and cook, stirring constantly with a wooden spoon, until it comes to a slow boil, 10 to 12 minutes.
- Remove the pan from the heat and add the coconut and vanilla. Stir until combined. Pour the mixture into a shallow bowl to cool quickly. Cover with plastic wrap and refrigerate until completely chilled before using.
VARIATION
COCONUT-LEMON FILLING: Stir together 2 cups of the coconut filling with 1 cup Lemon Cream Filling (recipe below).
This is my guilty pleasure. I love it so much that I often double the recipe just so I can eat it straight from the jar when no one is looking. Use this filling between cake layers, folded into whipped cream as a pie filling, combined with our coconut filling to make Coconut-Lemon Filling (variation above) or to fill a tart shell.
MAKES about 2 cups (enough for a 9-inch two-layer cake or 24 cupcakes)
INGREDIENTS
¾ cup (150g/5.30oz) sugar
1 tablespoon plus 1 teaspoon grated lemon zest
3 eggs
½ cup plus 1 tablespoon (135g/4.5oz) fresh lemon juice
1 cup/2 sticks (226g/8oz) cold unsalted butter, cut into ½-inch pieces
- In a medium saucepan, bring a few inches of water to a medium simmer over medium-low heat.
- In a heatproof bowl, combine the sugar and zest. Rub them together using your hands until moist and fragrant.
- In a small bowl, whisk the eggs together lightly, then whisk them into the lemon sugar until completely combined. Whisk in the lemon juice. Set the heatproof bowl over the pot of simmering water. As the mixture cooks, stir with a heatproof spatula—frequently, but not constantly—until the mixture reaches 180°F on a candy thermometer. It should be thick and have a mayonnaise-like consistency.
- Remove the bowl from the heat and strain through a fine-mesh sieve into a food processor. Let cool for about 8 minutes. With the food processor running, add the cold butter about 5 pieces at a time. Stop occasionally and scrape down the sides. Once all the butter has been added, continue to process until light and airy, about 3 minutes.
- Store refrigerated in an airtight container. Can be stored for up to 3 days.
One of the best things about this buttery amber sauce is that it keeps in the refrigerator for weeks. Use it as a topping for ice cream, drizzled on cakes, and in the base for our decadent Billionaire Brownies. Once you get the hang of making it, you’ll never buy caramel again. Be mindful when making caramel, as you’re working with very high temperatures. Use a candy thermometer and the right size pot to prevent the caramel from boiling over. Wear burn gloves when stirring the caramel or adding cream to avoid hot splatters. Keep kids and pets at a good distance from the stove when making caramel. It’s a process that needs your undivided attention.
MAKES about 3 cups
INGREDIENTS
3 cups (600g/21.2oz) granulated sugar
1 cup (227g/8oz) water
½ teaspoon fresh lemon juice
2 cups (480g/17oz) heavy cream
1½ teaspoons pure vanilla extract
½ teaspoon salt
- Place a folded towel on the counter. In a large heavy-bottom pot, combine the sugar, water, and lemon juice and gently stir with a wooden spoon or spatula, making sure all the sugar is moistened with the water.
- Set the pot over high heat. Clip a candy thermometer to the side of the pot and bring the mixture to a rolling boil. Do not stir. Allow the mixture to boil while watching the thermometer closely. The syrup must come to 330°F. As it cooks, be careful not to stir. If the syrup starts to color unevenly, you can swirl the pan to even it out. At 330°F, immediately remove the pot from the heat and carefully place on the folded towel. Be very cautious, as the mixture is extremely hot and can cause bad burns.
- Pour the cream into the pot while standing back a little. The mixture will bubble vigorously. When it subsides, stir with a whisk. Whisk in the vanilla and salt.
- Return the pot to medium heat and allow to come to a simmer again, stirring with the whisk until the mixture all comes together with a beautiful caramel color.
- Remove the pot from the heat and pour into a heatproof bowl.
- When the mixture is completely cool, store in a sealed container in the refrigerator for up to 1 month.
VARIATION
SALTED CARAMEL SAUCE: Stir in 2 tablespoons Maldon sea salt flakes after you pour the caramel into the heatproof bowl.
These are the final touches, the little additions that make your desserts really stand out. While making them yourself is optional, the result is special and sure to impress—not to mention they taste fantastic!
These bright cranberries offer the perfect sweet-tart flavor to complement our Pumpkin Spice Cake and Pumpkin Icebox Pie.
MAKES 1 cup cranberries
INGREDIENTS
1 cup (227g/8oz) water
1 cup (200g/7.1oz) sugar
1 cup (100g/3.5oz) fresh or frozen cranberries
½ cup (100g/3.5oz) superfine sugar
- In a small saucepan, combine the water and sugar and cook over low heat until the sugar dissolves. Bring to a simmer and remove from the heat. Do not boil, or the cranberries will burst when added.
- Add the cranberries and stir gently to coat all the berries. Pour the mixture into a heatproof container, cover, and refrigerate until completely cool, at least 1 hour.
- Drain the cranberries in a colander set over a bowl. (Note: The cranberry syrup can be stored for up to 1 week and used as a beverage sweetener.)
- Line a baking sheet with parchment paper. Place the superfine sugar in a shallow dish, add the cranberries, and roll them around until they are fully coated with the sugar. Spread the sugared cranberries in a single layer on the lined baking sheet. Let stand at room temperature for at least 1 hour to dry.
- Store in a single layer in a cool, dry place. It’s best to use these within a day, as the sugar will start to dissolve.
HOW TO TOAST NUTS
Preheat the oven to 350°F. Place the nuts on a baking sheet and roast for 12 to 15 minutes, or until lightly browned and fragrant. Immediately remove from the pan to cool.
These spiced pecans are useful for decorating pies and bars, but also delicious just for snacking.
MAKES about 3 cups
INGREDIENTS
2 cups (200g/7oz) pecan halves
1¼ cups (250g/8.8oz) light brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon ground ginger
1 egg white, lightly beaten
- Position an oven rack in the center of the oven and preheat the oven to 325°F. Line a baking sheet with parchment paper or foil and coat lightly with nonstick spray. You can also use a silicone baking mat.
- In a large bowl, combine the pecans, brown sugar, cinnamon, nutmeg, and ginger. Add the egg white to the mixture and toss to ensure the pecans are thoroughly coated.
- Spread the pecans on the lined baking sheet so that they lie flat, taking care not to cluster the pecans.
- Bake for 10 to 15 minutes, or until the pecans appear dry. Keep a watchful eye on them—they can go from perfectly cooked to overcooked in a minute. Start checking at 10 minutes.
- Let the pecans cool completely on the pan on a cooling rack, then place in an airtight container. These can be made ahead and stored for up to 1 month.
HOW TO DYE COCONUT
For each color you choose, place the sweetened shredded coconut in a bowl, add a drop at a time of gel coloring, using any color you like. I prefer pastels like pink, green, blue, and lavender. Stir with a spoon until you get the desired color. Gel coloring goes a long way, so a tiny bit is all you need.
Add a drop at a time of gel coloring.
Stir with a spoon until you get the desired color.