Larry's Fabulous Caviar Pie

Denise McShea


This recipe was created by my Father, Larry Stenman, because of his love for Caviar and all the ingredients that go with it! Every year our family would look forward to his making this wonderful hors d'oeuvre and today I make this for my family and friends who absolutely treasure it as a "staple" in our Holiday food offerings! Serve the pie with the Pickappepa Sauce and Butter crackers and you'll love the results and so will your friends. This is my first recipe post and I wanted it to be something I knew would be special for everyone. I hope you all find it as wonderful as our family has!

pinch tips: How to Cut Avocado (Like a Pro)



10 or more


40 Min


4 oz
black lumpfish caviar (found in grocery stores)
12 oz
cream cheese, softened
scallions, chopped fine
eggs, hard boiled and chopped fine
16 oz
sour cream
2 dash(es)
worcestershire sauce
1 box
butter crackers
1 bottle
pickapeppa sauce

Directions Step-By-Step

In a small bowl, mix cream cheese with Worcestershire and scallions. Spread on the bottom of a large glass pie dish. Next, drain any liquid from the Caviar and spread on top of cream cheese. Next layer is to add your chopped eggs. Spread evenly and then pat them down firmly to stay in place. The last layer is your sour cream. Stir your sour cream first to make sure it is smooth and creamy. Place dollops all over the top of the egg and smooth carefully over the top making sure it reaches the sides of the dish to seal everything in.
Cover in Saran Wrap and chill for at least 2-3 hours or overnight before serving.
Serve Caviar Pie with butter crackers and a small bowl of Pickapeppa Sauce to spoon a little on the top for a mouth-watering experience! Your guests will love this simple but elegant hors d'oeuvre.

Note - Pickapeppa Sauce can be found near the A1 sauces in the grocery store.

About this Recipe