Best Campfire Pie Recipes

CAMPFIRE CHICKEN POT PIE

Steps:

• Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
• Cook over campfire coals until warmed through but not boiling, about 15 minutes.
• Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
• Heat until the biscuits are cooked through, 15 to 30 minutes.

CAMPFIRE FRUIT PIE

Steps:

• Spray the pudgy pie pan with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, top with raisins and second slice of bread, butter side up.
• Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.

CAMPFIRE APPLE PIE

Steps:

• Spray a cast iron pie cooker with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the cooker. Spoon on pie filling, and top with second slice of bread, butter side up.
• Close up cooker, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.

CAMPFIRE PIE

Steps:

• Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate. Place piecrust in the freezer for 5 minutes to set.
• Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation. Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust. Set aside.
• Hydrate the gelatin sheets in a small saucepan. Gently warm the gelatin on the stove until dissolved and set aside. Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment. In a medium saucepan, bring the sugar, corn syrup and water to a boil. Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F.
• Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated. While continuing to whip, add the gelatin and vanilla. Whip for 1 minute longer.
• Immediately spread 1/3 of the marshmallow on the crust. Sprinkle with half the cookie chunks, almond ding and chocolate ships. Drizzle 2 ounces of the bitter chocolate sauce over the pie. Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce. Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula. Refrigerate pie for 4 hours or overnight.
• To serve:
• Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate. Bake at 400 degrees F for 5 minutes until golden brown. Serve immediately.
• Combine the chocolates, corn syrup and butter over a double boiler and gently melt. Stir in cream.
• Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown.