Layered Candy Corn Pie

This candy corn-themed pie looks just like your favorite Halloween sweet. The colorful layers are tinted naturally with lemon juice, fresh mango and coconut milk, which also lend tropical flavors. The sweet pie is piled high with fluffy meringue that's toasted with a kitchen torch until browned in spots and then decorated with real-deal candy corn, for a spookily showstopping dessert.
Save Recipe
  • Level: Advanced
  • Total: 5 hr 15 min (includes chilling time)
  • Active: 1 hr 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Cookie Crust:

2 cups finely ground vanilla wafer cookies, such as Nilla Wafers (about 65 cookies)

1/4 cup sugar

Pinch kosher salt

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly

Lemon Filling:

1/4 cup freshly squeezed lemon juice (from about 2 lemons)

One 1/4-ounce packet unflavored gelatin powder

3/4 cup canned lite coconut milk

3 tablespoons sugar

1/4 teaspoon ground turmeric

Pinch kosher salt

Mango Filling:

1/4 cup plus 1 tablespoon freshly squeezed orange juice (from about 2 oranges)

One 1/4-ounce packet unflavored gelatin powder

1 cup mango chunks (thawed if frozen; if using fresh, from 1 peeled and pitted mango)

1 tablespoon fresh raspberries (about 3)

3 tablespoons sugar

Pinch kosher salt

Coconut Filling:

1 cup canned lite coconut milk

One 1/4-ounce packet unflavored gelatin powder

3 tablespoons sugar

1/4 teaspoon pure coconut extract

Pinch kosher salt

Toasted Meringue Topping:

3 large egg whites, at room temperature

1/3 cup sugar

1/2 teaspoon cream of tartar

1/2 teaspoon cornstarch

1/2 teaspoon pure coconut extract

Candy corn, for decorating

Directions

Special equipment:
A 9-inch deep-dish pie; a small kitchen blowtorch
  1. For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched.
  2. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it’s still warm. Cool completely.
  3. For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes. 
  4. For the mango filling: Combine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes. 
  5. For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap).
  6. For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip. 
  7. Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.  
Lemon Pie
PREMIUM
Megan Mitchell

Lemon Pie

27m Easy 92%
CLASS
Blueberry-Lemon Whoopie Pies
PREMIUM
26m Easy 97%
CLASS
Lemon-Blueberry Sunshine Tart
PREMIUM
31m Intermediate 97%
CLASS