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–+ servings

Caviar Pie

By: Nadia Aidi
|
Servings: 12 servings
A layered appetizer pie with a buttery cracker crust, a whipped egg and cream cheese filling, and a crème fraîche topping finished with chives and caviar.
Prep 25 minutes
Cook 8 minutes
Chill 13 hours 30 minutes
Total 14 hours 3 minutes
Caviar pie with a slice removed, showing the ritz cracker crust under the egg mousse and crème fraîche.

Equipment

  • food processor
  • 8-inch springform pan
  • plastic wrap
  • Mixing bowl
  • hand mixer or whisk
  • large bowl for ice bath
  • Offset spatula

Ingredients

  • 8 large eggs
  • 1 sleeve ritz crackers or golden rounds
  • 10 tbsp unsalted butter melted, divided
  • 7 tbsp chives divided
  • 8 oz cream cheese softened, divided
  • 1 lemon zested
  • 1/4 tsp white pepper
  • 1/2 tsp onion powder
  • salt to taste
  • 1 shallot brunoise
  • black pepper to taste
  • 4 oz crème fraîche
  • 8.8 oz caviar adjust this amount to taste
  • 3 mini radishes optional

Instructions

  • Boil the Eggs: Add eggs to boiling water and cook 8 minutes. Transfer to an ice bath and let sit 15 minutes. Peel and halve, keeping the whites fully set and the yolks semi-runny.
    8 large eggs
  • Make the Crust: Add ritz crackers to a food processor and pulse until semi pulverized. Add 7 tbsp melted butter and 2 tbsp chives and pulse until incorporated. Line an 8-inch springform pan with two overlapping layers of plastic wrap. Press the cracker mixture into the bottom of the pan and refrigerate 30 minutes.
    1 sleeve ritz crackers, 7 tbsp unsalted butter, 2 tbsp chives.
  • Whipped Cream Cheese Base: Whip the cream cheese with the lemon zest, white pepper, and onion powder until smooth. Remove from the food processor and set aside.
    8 oz cream cheese, 1 lemon, 1/4 tsp white pepper, 1/2 tsp onion powder
  • Make the Egg Layer: To the food processor, add the eggs, 1 tbsp of the whipped cream cheese, a pinch of salt, and the remaining 3 tbsp melted butter. Pulse until semi smooth. Add the shallot and pulse 1-2 times to incorporate. Season with black pepper. taste and adjust for seasoning, remember the caviar is salty. Spread the egg mixture over the chilled crust and refrigerate 30-60 minutes.
    3 tbsp unsalted butter, salt, 1 shallot, black pepper
  • Finish and Chill: Mix the crème fraîche into the remaining cream cheese mixture and spread over the egg layer. Cover and refrigerate 12 hours.
    4 oz crème fraîche
  • Unmold and Garnish: Unmold the pie and clean the edges. Top with remaining chives and caviar to taste. Top with mini radishes if you would like.
    8.8 oz caviar, 5 tbsp chives.

Nutrition

Calories: 269kcal, Carbohydrates: 3g, Protein: 10g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 281mg, Sodium: 419mg, Potassium: 134mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 1027IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info