Caviar Pie Recipe

Introduction

Caviar Pie is a delightful layered appetizer that combines creamy textures with the subtle brininess of lumpfish caviar. This no-bake, elegant dish is perfect for parties or special occasions and is surprisingly easy to prepare ahead of time.

Ingredients

• 3 eggs (hard boiled)
• ½ cup mayonnaise
• 1 large red onion (chopped)
• 280 grams cream cheese
• ¼ cup sour cream
• 100 grams lumpfish caviar

Instructions

1. Step 1: Prepare a 4″ springform pan by lining the inside with a 4″ high strip of parchment paper to make unmolding easier.
2. Step 2: Boil the eggs until hard, then mash them and mix in the mayonnaise. Set this egg mixture aside.
3. Step 3: Finely chop the red onion and set aside.
4. Step 4: In a bowl, whisk the cream cheese until smooth. Add the sour cream and mix until well combined.
5. Step 5: Spoon the egg mixture into the lined pan and smooth it down firmly with a small spatula.
6. Step 6: Sprinkle the chopped red onions evenly over the egg layer, keeping the layer no thicker than ¼ inch.
7. Step 7: Spread the cream cheese mixture evenly over the onion layer and smooth the surface.
8. Step 8: Refrigerate the pie for at least 4 hours, preferably overnight, to let the layers set.
9. Step 9: Carefully release the springform pan latch and remove the ring, leaving the parchment in place.
10. Step 10: Slide the pie off the pan base onto your serving dish using a large knife to loosen edges if needed.
11. Step 11: Spread the lumpfish caviar evenly over the top of the pie just before serving.
12. Step 12: Serve with an assortment of crackers, smoked salmon, and garnish with lemon slices. Enjoy!

Tips & Variations

• For a milder onion flavor, soak the chopped onions in cold water for 10 minutes before draining and layering.
• Try substituting lumpfish caviar with other types of caviar or roe, such as salmon or trout roe, for different flavors and colors.
• If you prefer a tangier pie, add a teaspoon of lemon juice to the cream cheese mixture.
• Use a small offset spatula to smooth each layer evenly for a polished look.

Storage

Store the pie tightly covered in the refrigerator for up to 2 days. For best texture and flavor, add the caviar topping just before serving. Leftovers can be gently reheated to room temperature but avoid reheating the caviar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended for easy removal without damaging the layers, but if you don’t have one, you can use a regular pan lined with parchment on all sides for easier lifting.

Is it necessary to refrigerate the pie overnight?

Refrigerating overnight is best as it allows the flavors to meld and the pie to firm up, making it easier to slice and serve, but a minimum of 4 hours will still yield good results.

Caviar Pie Recipe

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4.4 from 78 reviews

Caviar Pie is a no-bake, layered savory dish featuring hard-boiled eggs mixed with mayonnaise, finely chopped red onions, a creamy blend of cream cheese and sour cream, all topped with luxurious lumpfish caviar. This elegant appetizer is chilled overnight for a firm texture and served with crackers and smoked salmon, perfect for special occasions or festive gatherings.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for boiling eggs)
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Layer

• 3 eggs (hard boiled)
• ½ cup mayonnaise

Onion Layer

• 1 large red onion, chopped finely

Cream Cheese Layer

• 280 grams cream cheese
• ¼ cup sour cream

Topping

• 100 grams lumpfish caviar

Instructions

1. Prepare the Pan: Line the inside sides of a 4-inch springform pan with a 4-inch high strip of parchment paper to make it easier to unmold the pie after chilling.
2. Boil and Prepare Eggs: Hard boil the eggs, peel and mash them thoroughly. Mix in the mayonnaise until creamy and set aside.
3. Chop Onions: Finely chop the red onion and set aside.
4. Prepare Cream Cheese Mixture: In a bowl, whisk the cream cheese until smooth and creamy. Add the sour cream and mix until fully incorporated.
5. Layer Egg Mixture: Spoon the egg and mayonnaise mixture into the prepared springform pan. Smooth it evenly using a small spatula, pressing down firmly to form a compact layer.
6. Add Onion Layer: Sprinkle the finely chopped onions evenly over the egg layer, but keep the layer shallow, no more than 1/4 inch deep, or to taste.
7. Spread Cream Cheese Layer: Spoon the cream cheese mixture over the onion layer and spread it evenly, smoothing the surface carefully.
8. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.
9. Unmold the Pie: Gently open the latch of the springform pan and remove the ring. Keep the parchment paper on the pie. Using a large knife, carefully loosen the bottom of the pie and transfer it onto a serving dish.
10. Top with Caviar: Spread the lumpfish caviar evenly over the top layer using a spoon or spatula. This can be done just before serving for optimal freshness.
11. Serve and Garnish: Serve the caviar pie with an assortment of crackers and smoked salmon. Garnish with lemon slices on top for added zest. Enjoy your elegant appetizer!

Notes

• Using the parchment paper inside the springform pan helps in smoothly unmolding the pie without breaking it.
• Chilling overnight improves texture and flavor harmony between the layers.
• The amount of onion can be adjusted based on personal preference; some may prefer less for milder flavor.
• For best results, use high-quality cream cheese and fresh lumpfish caviar.
• This recipe is best served cold and should be consumed within 24 hours after preparation for optimal freshness.

Keywords: Caviar Pie, appetizer, no-bake, layered dip, lumpfish caviar, cream cheese, hard boiled eggs, party dish