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#tscsummit Goo Goo Pies created by Jekyll Island Convention Center Chef

May 28 2013

by Cheri Leavy

#tscsummit Goo Goo Pies

If you weren’t able to attend The Southern C Summit on Jekyll Island May 1-3rd then you missed out on an incredibly inspiring retreat on the coast. Everyone left the educational sessions with an action plan and some tips and tricks to put in place when they got home. It was a few days of connecting and sharing ideas amongst some of the most amazing business owners, bloggers and brands in the South!

In addition to the fun and fellowship, the food was pretty special as well. It is the South right? A highlight was the afternoon Goo Goo Cluster Break where everyone enjoyed pie and coffee. I sweet talked the Jekyll Island Convention Center’s chef into sharing the recipe.

PS. Don’t worry there is a Goo Goo Break scheduled for the upcoming Summit Series in Athens on August 1st too!

#tscsummit Goo Goo Pies Recipe – Created by Jekyll Island Convention Center Chef

2 Qts Heavy Cream

4 Oz Bourbon

2 Cups Sugar

4 Tbsp Vanilla

1-1.5 Cups Peanut Butter

12-16 Goo Goo Clusters

Caramel Sauce for decoration

200 Mini Graham Cracker Pie Shells

In one medium mixing bowl combine 1 qt Heavy Cream, 1 cup sugar, 2 tbsp Vanilla and 4 oz of Bourbon. Mix on speed 3 until soft peak. Refrigerate. In another bowl mix 1/2 qt of Heavy Cream, Peanut Butter, 1/2 cup of sugar and 1/2 Tbsp of vanilla. Mix well, remove from bowl and set aside. Using same bowl whip remaining heavy cream, 1/2 cup of sugar and 1/2 Tbsp of vanilla until soft peak. Fold the regular whipped cream into the peanut butter mixture until combined. Chop Goo Goo Clusters into small pieces. Set aside. Pipe peanut butter mousse half way up in pie shells. Place about 2 Tbsp of chopped Goo Goo Clusters on top of peanut butter mousse. Pipe a rosette of bourbon whipped cream on top of that. Sprinkle remaining chopped pieces of Goo Goo Clusters and drizzle caramel sauce over the top of each mini pie. Serve and Enjoy!

What is a Goo Goo Cluster?

THE ORIGINAL
In 1912, Goo Goo Cluster altered what was possible in the world of candy by combining more than one element. As Goo Goo Cluster marches into its second century, it is still made with real milk chocolate, caramel, peanuts and marshmallow nougat.

THE SUPREME
For more than seventy years the Original Goo Goo Cluster was enough. Then one day in the early 1980s Standard Candy made a Goo Goo Cluster with fancy pecan pieces instead of peanuts. As anyone who’s ever had a Goo Goo Cluster Supreme can imagine, there was really never any thought of going back to just one kind of Goo Goo Cluster.

PEANUT BUTTER
The Goo Goo Cluster triumvirate was completed in 1991 with the creation of the Peanut Butter Goo Goo Cluster. Peanut Butter fans have celebrated the piquant combination of peanut butter, peanuts and real milk chocolate for two decades.

Jekyll Island Convention Center

The only oceanfront convention center on the east coast south of New Jersey, the 128,000 square foot Convention Center has 78,000 square feet of inspirational meeting space. Whether you have a boutique meeting or a grand event, we will equip you with the resources you will need to make your happening just that – happening. The new center is perfect for groups from 25 to 6,450 delegates.

2 COMMENTS

Cheri Leavy View More Blog Posts from this Author

Cheri Leavy is a connector, cheerleader and marketing consultant for fellow entrepreneurs.
Building rapport and strengthening a sense of community:
• A community of female entrepreneurs through the The Southern Coterie and The Southern C Summit
• The faces and places of Athens that make our city so vibrant through guide2athens
• A community of devoted football fans through Bulldawg Illustrated
- Contributing editor to Coastal Illustrated, Executive Board Member of the UGA Alumni Association

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2 responses on “#tscsummit Goo Goo Pies created by Jekyll Island Convention Center Chef

  1. tinajoneskim

    Those were SOOOOOOOO good. But the recipe??? Now there is no excuse not to whip up a dozen more! Eeeek.

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