CAVIAR PIE
Make and share this Caviar Pie recipe from Food.com.
Provided by Magicshell
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
- Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
- Chill for several hours or overnight.
- Drain each color of caviar on separate paper towels.
- Create a shape or design, using the different colors of caviar. Chill.
- Be careful unmolding the springform pan.
- Serve with toast points or crackers.
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Abdullah lodhi Lodhi
[email protected]This caviar pie is amazing! It's so easy to make, and it tastes like a million bucks. The caviar adds a touch of luxury and elegance, and the creamy filling is rich and flavorful. I've made this pie several times for special occasions, and it's alway
Lucky Libra Bingo
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of caviar, but I'm so glad I did! The caviar flavor is subtle and not at all overpowering. The pie is rich and decadent, and the crust is perfectly flaky. I would definitely recommend
Raja Sab
[email protected]This pie is absolutely delicious! The caviar adds a wonderful briny flavor that pairs perfectly with the creamy filling. The crust is flaky and buttery, and the overall presentation is stunning. I will definitely be making this again.
ghiath laith
[email protected]I've made this caviar pie several times now, and it's always a crowd-pleaser. The instructions are easy to follow, and the pie always turns out perfect. I love that it can be made ahead of time, so I can relax and enjoy my guests when they arrive.
myleena.x
[email protected]This caviar pie was a hit at my dinner party! The combination of flavors and textures was divine. The caviar added a luxurious touch, while the flaky crust and creamy filling were the perfect complements. I highly recommend this recipe for any specia