Caviar Pie
Published Dec. 17, 2024
- Total Time
- 45 minutes plus at least 1 hour’s chilling
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces cream cheese
- 4large cold eggs
- 3tablespoons unsalted butter, melted
- Salt, to taste
- Corn, vegetable or grapeseed oil, for greasing
- 1medium shallot
- ½ cup sour cream
- ¼ cup very finely chopped chives
- 3 to 4ounces caviar or other cured fish roe (such as paddlefish roe, trout roe or tobiko)
- Crunchy things, such as waffle fries, butter crackers, flavored tortilla chips,endive spears, Little Gem lettuce leaves, breakfast radishes
For the Caviar Pie
For Serving
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Preparation
- Step 1
Prepare the caviar pie: Cut the cream cheese into cubes, place in a medium bowl, and set aside to soften.
- Step 2
Bring a medium pot of water to a boil. Use a spider or slotted spoon to carefully lower the cold eggs into the boiling water. Adjust the heat to maintain a simmer and set a timer for 10 minutes. Once the timer is up, drain the eggs, submerge them in ice-cold water, and immediately crack the shells all over with the back of a spoon. Starting at the wide end, peel the eggs.
- Step 3
Cut the eggs in half, then scoop the yolks into a medium bowl. Very finely chop the egg whites. Mash the yolks with a fork until smooth. Stir the melted butter into the yolks until combined. Add the egg whites, lightly season with salt to taste, then smash and fold the egg whites into the egg yolk mixture, ensuring they are evenly combined.
- Step 4
Lightly grease the inside of a 6- or 8-inch ring mold with oil. (If you don’t have a ring mold, you can layer the caviar pie in a small shallow bowl instead.) Set the ring mold onto your final serving plate. Scrape the egg mixture into the mold, then use the back of a small spoon to press and spread it into an even layer. Place in the fridge to chill.
- Step 5
Peel and very finely chop the shallot. Place in a fine-mesh strainer and rinse with cool water, then drain and pat dry on a paper towel. Evenly spread the shallots over the egg layer and use the back of your fingers to pack gently, then return to the fridge.
- Step 6
Mix the cream cheese until smooth, then whisk in the sour cream and chives. Season lightly with a pinch of salt. Dollop over the shallot layer, then spread into an even layer. Cover lightly with plastic wrap and chill until firm, at least 1 hour and up to 12.
- Step 7
Just before serving, use a caviar spoon or plastic spoon to dollop the caviar all over the chilled cream cheese layer, then spread the caviar in an even layer. Heat an offset spatula under hot running water, wipe dry, then run between the mold and pie to loosen. Gently lift off the mold. Serve right away with an assortment of desired crunchy things.
Private Notes
Comments
My monocle popped out while reading this. I’ll need to buy more houses on Boardwalk to afford this recipe.
Wow ! This is the almost exact recipe from the First (Red) Women’s Exchange of Memphis, TN cookbook from years ago! My Mom had this every year at holiday parties and it was soooooo good!
The stuff legends are made of! My Christmas dinner companions were fighting over who would get to lick the bowl. Thank you, Sohla.
It was great and looked so festive and special. I will make it again but will cut the cc/sour cream layer in half.
Trout roe typically costs between $40 and $65 for 4 oz. Since this feeds 12 people, the cost per person is between $3 and $5. This is an affordable way to make food for a gathering seem luxurious even when you're on a budget.
Could I double the recipe and put it in a springform pan?
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