Layered Candy Corn Pie
- Level: Advanced
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 519
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 69
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 247
- Total: 5 hr 15 min (includes chilling time)
- Active: 1 hr 30 min
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- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.