Gold medalists in the summer games in Rio may have to train year-round and go on strict diets to make the cut, but that doesn’t mean you can’t treat yourself any day of the week! Besides, who says that pie-eating can’t be considered an elite sport? Celebrate your favorite team in the 2016 games with the Gold Medal Caipirinha Pies recipe below.
Ingredients
For the Pies
1 cup granulated sugar
4 eggs
1/2 cup sour cream
Zest of 1 lime
1/4 teaspoon salt
1/2 cup fresh squeezed lime juice
1/2 cup Cacacha or white rum
5 5-inch par-baked graham cracker crusts
For the Toppings
2 cups heavy whipping cream
1/4 cup powdered sugar
Sliced limes
Sliced lemons
Sliced strawberries
Blueberries
Blackberries
Steps
Gold Medal Caipirinha Pies Recipe
1. Preheat the oven to 350 with the rack in the middle position.
2. Bake the graham cracker crusts for 10 minutes or until golden brown. Set aside and let it cool completely.
3. In a medium mixing bowl, whisk together the sugar, eggs, sour cream, lime zest and salt until everything is incorporated and the mixture is smooth.
4. In a small bowl mix together the lime juice and the Cacacha then add them slowly to the egg mixture while whisking constantly, until everything is blended and smooth.
5. Put the cooled pie shells onto a baking sheet.
6. Pour the filling into each of the crusts and bake them for 12 to 15 minutes until the center of the filling has just set, but still wobbles if the pan is nudged. Set aside to cool for at least an hour.
7. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat together the heavy whipping cream and sugar on a high speed until the mixture has doubled in size and become stiff enough to stick to the whisk, about three minutes.
8. Once the pies are cool spread the whipped cream evenly over the top with a spoon or small spatula and decorate the outer edge with sliced fruit to represent the different colored rings.
