Strawberry Truffle Angel Pie

Prep Time: 15 mins | Cook Time: 30 minutes | Course: Dessert | Servings: 8 

Oh my ganache! Fresh strawberry sauce and a truffle ganache layer in an angel or meringue pie shell. Inspired by Taste of Home ​​https://www.tasteofhome.com/recipes/lemon-pie-in-meringue-shell/ 

Angel Pie Shell:

3 egg whites, at room temperature

¼ tsp cream of tartar

1 cup sugar

1 tsp vanilla

Preheat the oven to 350*. Whip egg whites and cream of tartar in a stand mixer until soft peaks form. Gradually add in the sugar a couple tablespoons at a time, then the vanilla. Whip until stiff peaks form. Spoon into a pie plate and press the meringue up the sides with a spoon, lifting decoratively to create peaks at the rim. Bake for 25-30 minutes. Make ganache and strawberry sauce

Ganache:

1 cup heavy cream

10 oz dark chocolate chips

1 Tbsp frangelico liqueur, optional

Microwave the cream in a quart glass measurer for 1 ½  minutes. Pour in the chocolate chips and stir until smooth. Add in the hazelnut flavored liqueur if using. Let cool while the angel shell is baking.

Strawberry Sauce:

1 pint strawberries hulled

2 Tbsp sugar, or more if needed

1 Tbsp cornstarch

1 tsp vanilla

Puree berries, sugar, cornstarch and vanilla in a mixer until well pureed. Pour into a sauce pan and bring mixture just to a boil. The mixture will thicken slightly. Allow to cool. 

Pour ½ of the ganache as the truffle layer into the pre-baked angel shell; let cool and top with the strawberry sauce, spreading evenly. I saved the rest of the ganache for another recipe.