Two years ago, Goo Goo Cluster, the quintessential southern candy bar made of milk chocolate, peanuts and marshmallows, celebrated it's hundredth birthday and I joined in on the party by developing this pie. A mound of fluffy marshmallow filling studded with chunks of Goo Goo Clusters and topped with more chocolate as well as a drizzle of caramel, makes this recipe the ultimate use for leftover egg whites!
Goo Goo Clusters are called the Original Southern Confection for a reason and most likely, those of you not in the South may have a time finding them. Don't fret, just use whatever chocolate-peanut candy bar you prefer. To make the recipe, you need about 4 ounces of chopped candy bars. For the crust, I prefer to make my own from homemade biscotti crumbs but a store bought graham cracker crust is perfectly acceptable as is using a purchased caramel or dulce de leche sauce to drizzle over the top but I will never stop you from making your own! —janeofmanytrade
In the bowl of a stand mixer, combine the egg whites with the two tablespoons of sugar and mix on low speed just to dissolve the sugar-do not let it get frothy.
Place the corn syrup and 1/3 cup of water into a heavy bottom sauce pot and add the remaining 2/3 cup sugar. Over medium heat, stir gently to dissolve the sugar. Using a wet pastry brush, carefully wash any sugar crystals away on the side of the pot. Once dissolved, stop stirring and bring it to a boil. Cook until the sugar reaches 240F on a thermometer. (time saving tip-make the chocolate ganache glaze while the sugar cooks)
When the sugar is close to reaching temperature, turn the mixer to medium high and begin beating the egg whites until they start to form soft peaks. At this point, carefully pour the hot sugar mixture into the whites in a steady stream-AIM FOR THE SIDES OF THE BOWL TO PREVENT SPLASHING AND SPRAYING THE HOT SUGAR ON YOURSELF, THAT WILL HAPPENS IF IT HITS THE WHIP!!! Continue to whip the mixture until it is a big, fluffy concoction that looks like marshmallow cream-about 5-8 minutes.
While the marshmallow whips, spread 2-3 tablespoons into the pie shell and spread it over the bottom in an even layer. Sprinkle half of the peanuts over the glaze and place it in the freezer to set up.
When the marshmallow is ready, add the vanilla and whip it for another minute or two. Using a rubber spatula, fold in the candy pieces and scrape the mixture into the prepared pie shell. Spread it out evenly and smoothly so that it forms an almost dome like shape. Pour the remaining glaze over the top of the pie (if it is hot, chill it a little so that it is pourable but no warmer than body temp or it will smear the marshmallow filling, and use an icing spreader to cover the entire surface of the pie with the glaze. Sprinkle the peanuts over the glaze and chill it for an hour before cutting.
To serve, using a damp towel, moisten the blade of the knife and make the first cut. Clean the knife between cuts to make it easier and neater. Place the slices on plates and drizzle the caramel over the top of the slice so that it runs down the sides and small pools form on the plate. Marshmallow pies that are not stabilized with gelatin do not last long and are best eaten the day they are assemble.
Chocolate Ganache Glaze
Place the chocolate and half and half into a heat proof bowl set over hot but not simmering water. Stir until the chocolate melts and the mixture is smooth. Remove from heat and hold at room temp until needed.
The glaze and pie shell can be made a day ahead. Keep the pie shell at room temperature and gently reheat the glaze until some of it melts, stir until smooth but try not to get it hot or it will melt the marshmallow filling.