I learned how to make a new dessert when Sarah and I did our campfire cookout of Pumpkin Stew! I had grown up with the tried-and-true s’mores when it came to campfire desserts, and I’d also learned how to make gingerbread in orange rinds – thank you Girl Scout camp. I’d never heard of pudgy pies, but they sounded worth trying for sure. For those of you who have not heard of them, pudgy pies are made in a small cast-iron press, much like a waffle iron or panini press, that is heated over the campfire.
Prepping the presses with a little cooking spray
You put bread and a filling of your choice into one side of the press, and top with another slice of bread, and close the pudgy pie maker and secure it by hooking the handles together.
Filling the pie with lemon curd and marshmallows
Bread topper, pie is ready for cooking!
Place over the coals and bake.
Kids play while pies bake
We experimented with adding in marshmallows to try to make a lemon meringue pudgy pie, but the marshmallows melted away. Tasty, but not exactly lemon meringue. Maybe next time we’ll try pre-roasted marshmallows…hmm…yum!
Look at that golden delicious perfection
Once the pies came out of the fire, it was all we could do to let them cool a bit before eating. Believe me, I learned the hard way when I tried the lemon pie – filling gets REALLY hot!!
Hot cherry pudgy pie, fresh from the campfire
Our good friend Erin discovered a (probably) gluten-free version of our failed lemon meringue pie – four toasted marshmallows with lemon curd. It was delightful. Also, we may have eaten more marshmallows than the boys because of it. Ha! It was the perfect finish to a really great evening with family and friends.
