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.