A mound of fluffy marshmallow filling studded with chunks of Goo Goo Clusters and topped with chocolate ganache and peanuts… a true Southern treat!
Servings: 1-9 Inch Pie (6-8 Servings)
Place egg whites in a stand mixer bowl. Using the wire whisk attachment, add 2 tablespoons of sugar and mix on low speed just to dissolve the sugar - do not allow to become frothy, simply mix it enough to dissolve the sugar, turn off mixer.
Place the corn syrup and water in a small, heavy bottom pot with the remaining 2/3 cups of sugar. Set the pot over medium heat and stir to dissolve the sugar. Using a wet pastry brush, wash the sides of the pot so that no sugar crystals remain. Once the sugar is dissolved, stop stirring and bring to a boil. Place a candy thermometer in the pot and cook until the sugar reaches 240°.
While the sugar cooks, you can use this time to make the chocolate ganache (recipe below.)
When the sugar is close to reaching 240° turn the stand mixer on medium high speed. Whip the egg whites until they are frothy with soft peaks just beginning to form. While the mixer is whipping, carefully pour the hot sugar into the egg whites in a steady stream. Take great care to avoid hitting the beaters or the hot sugar can splatter and burn. Once all the hot sugar is added, allow the egg whites to whip fully until big and fluffy resembling marshmallow cream, about 5-8 minutes.
Add the vanilla and continue to whip the marshmallow cream for another minute or two.
Remove bowl from mixer and fold in the chopped Goo Goo Cluster pieces.
Pour 3/4 of a cup of the chocolate ganache into the bottom of the pie shell and tilt the pan to spread it evenly over the crust.
Sprinkle half of the peanuts evenly over the ganache and once the ganache is set, transfer the marshmallow Goo Goo filling into the prepared graham cracker pie shell.
Using a icing spreader, decorate the top of the pie with the remaining ganache.
Top it off with the remaining peanuts and chill for at least one hour.
To serve, place slices on plates and drizzle each with 2 tablespoons of caramel.
Place chocolate chips in a medium size bowl.
Heat cream in a sauce pan until it begins to steam.
Pour heated cream over chocolate chips and let sit 5 minutes; then stir until smooth.