Goo Goo Pie
Goo Goo Pie
For more than a century, Goo Goo Clusters have been a Nashville culinary staple enjoyed by millions of Music City visitors. Consisting of caramel, marshmallow nougat, roasted peanuts, and a chocolate covering, Goo Goo Clusters are famously known as America’s first combination candy bar. In celebration of their 100th anniversary some years ago, we created this pie which became an only-in-Nashville indulgence. That is, until you make it at home, of course!
This recipe is featured in our Loveless Cafe Cookbook!
- Pour egg whites into the bowl of a stand mixer.
- Add 2 tablespoons sugar and beat on low speed with wire whisk attachment just long enough to dissolve sugar. Do not allow egg whites to become frothy.
- Add corn syrup and water to a heavy-bottomed pot with remaining ⅔ cup sugar. Warm over medium heat and stir to dissolve sugar.
- Using a pastry brush, sweep sides of pot so that no sugar crystals remain.
- Once sugar is dissolved, stop stirring and bring to a boil. Place a candy thermometer in pot and cook until mixture approaches 240 degrees.
- When sugar is just under 240 degrees, turn stand mixer on to medium-high speed.
- Whip egg whites until frothy with soft peaks just beginning to form.
- While mixer is whipping, carefully pour hot sugar into egg whites in a steady stream. Take great care to avoid hitting beaters; hot sugar can splatter and burn.
- Once all hot sugar is added, add vanilla and allow egg whites to whip fully until mixture is big and fluffy, resembling marshmallow cream (approximately 1 to 2 minutes).
- Remove bowl from mixer and gently fold in chopped Goo Goo Cluster pieces. Set aside.
- Place chocolate chips in a medium bowl.
- Simmer heavy cream in a saucepan over medium heat. Be sure not to boil.
- Pour heated cream over chocolate chips and let sit for 5 minutes then stir until smooth and shiny. Set aside.
- Place sugar in a saucepan and shake it so it lies in an even, flat layer. Add water.
- Place saucepan over medium heat and cook until sugar dissolves and turns clear (approximately 2 to 3 minutes).
- Raise heat to medium-high and cook caramel until it turns amber colored (approximately 10 minutes).
- Turn off heat and immediately add heavy cream.
- Add butter and stir until caramel smooths out. If clumpy, turn heat back to medium and gently stir for 2 to 3 minutes until smooth. When finished cooking, add vanilla extract.
- Let caramel sauce cool to room temperature then transfer to a jar and refrigerate. The sauce can be stored in refrigerator for 1 month.
- Pour ¾ cup chocolate ganache into bottom of pie crust and tilt pan or use spatula to spread it evenly.
- Sprinkle half the chopped peanuts evenly over ganache.
- Once the ganache is set, add the marshmallow pie filling.
- Using an icing spreader or flat knife, decorate top of pie with remaining ganache.
- Sprinkle with remaining peanuts and refrigerate for at least 1 hour.
- To serve, drizzle each pie slice with 2 tablespoons of caramel sauce.