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Caviar Cream Pie Recipe


It's not really a pie, but more like a savory cheesecake. Spread it on melba toast, baguette slices, or crackers.

Prep Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes


  • 1 large white sweet onion, minced
  • 6 large hard-boiled eggs, chopped
  • 3 Tbsp mayonnaise
  • 2 cups sour cream
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (4-ounce) jar caviar (red or black)
  • Chopped chives and parsley for garnish
  • Melba toast, baguette slices, crackers


Gently press the chopped sweet onion in a paper towel to remove moisture.

Cut a round of waxed paper and place in the bottom of an 8-inch springform pan. Butter the the inside of the pan.

Combine hard-boiled eggs and mayonnaise in a bowl. Spread egg mixture evenly in the bottom of the lined springform pan and sprinkle with the sweet onion.

Beat the sour cream and cream cheese together until smooth. Drop carefully on top of the onion layer by the spoonful, then gently smooth into an even layer.

Cover and refrigerate until firm, 2 hours or overnight.

When ready to serve, drain caviar. Run a heated butter knife around the rim of the springform pan and release the sides. Invert the cheese pie over onto a decorative plate and remove the waxed paper. Spoon the caviar onto the top in a decorative pattern. Sprinkle chopped chives and place parsley around the base.

Use as a spread on melba toast, baguette slices, or crackers.

Yield: 10 to 12 servings

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