Candy Corn Pie

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a medium bowl, add the finely ground wafer cookies, 1/4 cup of the sugar, and the salt and stir until it is combined.

Step 3 -Stir the butter into the cookie mixture until it looks like wet sand and holds together when pinched.

Step 4 -Firmly press the cookie mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.

Step 5 -Bake the cookie crust until it is set and lightly toasted, about 12-15 minutes.

Step 6 -Transfer the pie plate to a wire rack and let the cookie crust cool completely. Note: If the crust comes out of the oven puffed, use the bottom of a measuring cup to gently press it down while it is still warm.

Step 7 -In a small, microwave-safe bowl, add the lemon juice and 1 packet of the gelatin powder and let it sit until the gelatin powder has softened, about 5 minutes.

Step 8 -While the lemon-gelatin mixture is sitting, add 3/4 cup of the coconut milk, 3 tablespoons of the remaining sugar, the turmeric, and the salt to a blender, cover, and blend on medium speed until it is combined.

Step 9 -Transfer the lemon-gelatin mixture to the microwave and heat until it is just hot and liquefied, about 30 seconds.

Step 10 -Stir the lemon-gelatin mixture, then add it to the coconut milk mixture in the blender. Cover and purée until it is smooth.

Step 11 -Evenly strain the lemon filling through a fine-mesh sieve into the bottom of the cooled crust.

Step 12 -Transfer the lemon-filled crust to the refrigerator and let it chill until it is set, about 45 minutes.

Step 13 -In a second small, microwave-safe bowl, add 1/4 cup of the orange juice and 1 of the remaining gelatin powder packets.

Step 14 -Let the orange-gelatin mixture rest until the gelatin powder has softened, about 5 minutes.

Step 15 -While the orange-gelatin mixture rests, add the mango chunks, the raspberries, 3 tablespoons of the remaining sugar, the salt, and the remaining orange juice to a clean blender, cover, and blend on medium speed, using a rubber spatula to scrape down the sides as needed, until it is smooth and combined.

Step 16 -Transfer the orange-gelatin mixture to the microwave and heat until it is just hot and liquefied, about 30 seconds.

Step 17 -Stir the orange-gelatin mixture, then add it to the mango mixture in the blender. Cover and purée until it is smooth.

Step 18 -Evenly strain the mango filling mixture through a clean, fine-mesh sieve directly over the set lemon filling. Note: Press on the solids in the sieve with a rubber spatula to extract as much of the filling as possible.

Step 19 -Use an offset spatula to spread the mango filling into a smooth and even layer over the lemon filling.

Step 20 -Transfer the mango-lemon-filled pie to the refrigerator and chill until it is set, about 45 minutes.

Step 21 -In a third, small microwave-safe bowl, add 1/4 cup of the remaining coconut milk and the remaining gelatin powder packet.

Step 22 -Let the coconut-gelatin mixture rest until the gelatin has softened, about 5 minutes.

Step 23 -While the coconut-gelatin mixture is resting, add the remaining 3/4 cup of the coconut milk, 3 tablespoons of the remaining sugar, 1/4 teaspoon of the coconut extract, and the salt to a clean blender, cover, and blend on medium speed until it is combined.

Step 24 -Transfer the coconut-gelatin mixture to the microwave and heat until it is just hot and liquefied, about 30 seconds.

Step 25 -Stir the coconut-gelatin mixture, then add it to the coconut mixture in the blender. Cover and purée until it is smooth.

Step 26 -Evenly strain the coconut filling through a clean fine-mesh sieve over the set mango-lemon filling.

Step 27 -Transfer the coconut-mango-lemon-filled pie to the refrigerator and chill until the filling is firmly set and it only slightly jiggles when moved, for at least 2 hours or up to overnight. Note: If you're chilling the pie for over 2 hours, tightly wrap it with plastic wrap.

Step 28 -In a large heat-safe bowl, add the egg whites, the remaining 1/3 cup of the sugar, the cream of tartar, and the cornstarch and mix to combine.

Step 29 -Set the bowl over a medium saucepan of simmering water and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, about 3-4 minutes. Do not let the simmering water touch the bowl.

Step 30 -Carefully transfer the bowl to a wire rack. Use an electric hand mixer to beat the meringue mixture on medium-high speed until it is light and fluffy and stiff peaks form, about 4 minutes.

Step 31 -With the electric hand mixer on medium-high speed, beat the remaining coconut extract into the meringue mixture.

Step 32 -Transfer the meringue into a piping bag fitted with a round pastry tip.

Step 33 -Pipe 1-inch-thick dollops of the meringue on the center of the pie, layering upwards as you go, until all the meringue is used.

Step 34 -Use a small kitchen torch to toast the meringue until it is deeply golden-brown.

Step 35 -Nestle the candy corn around the edges of the pie filling.

Step 36 -Use a sharp knife to slice and serve.