Two of life’s pleasures are together at last: pie and camping. Yes, you can make a scrumptious pie at the campsite, whether it’s over an open fire or using an oven in your rig.

Strawberry White Chocolate Pie – Courtesy of The Cookin Chicks

The perfect combination for summer! You can just as easily melt the white chocolate chips by boiling hot water, pouring it into a bowl, and then placing a second bowl with the chocolate chips within the bowl with water. Fortunately, the majority of RV models come equipped with some sort of refrigeration, so you can chill the pie as the recipe requests.

Ingredients

  • 1 graham cracker crust
  • 2 oz cream cheese, softened
  • 1 3/4 cup powdered sugar
  • 1/2 cup white chocolate chips
  • 1 1/2 tbsp orange juice
  • 2cups cool whip
  • 1  pound strawberries
  • 5 tbsp white chocolate chips

Instructions

  1. In a small bowl, place 1/2 cup white chocolate chips inside and microwave until melted. Go in 30 second increments as to avoid burning.
  2. Once melted, set aside to cool a bit.
  3. In a stand mixing bowl, stir the cream cheese until smooth and creamy.
  4. Slowly add in the powdered sugar, orange juice, and melted white chocolate.
  5. Add in the cool whip and continue blending until smooth.
  6. Pour mixture into graham cracker crust.
  7. Next, slice tops off of strawberries and slice into desired size. Starting with the outside of pie, gently lay strawberries on top working your way to the middle.
  8. Once completed, melt 5 tbsp white chocolate chips in bowl and drizzle on top of pie.
  9. Refrigerate at least one hour!

 

Maine Blueberry Pie Iron Pies – Courtesy of 50 Campfires

Michigan may be better known for apples and cherries, but did you know that it’s the third largest producer? You can thank southwest Michigan for that. Whether you’re camping in the southern part of the state or way up north in the Upper Peninsula, this delectable pie is easy to make and the perfect way to top off a day camping. The ultra-versatile pie iron is pretty much all you need as far as equipment.

Ingredients

  • 1 can or jar of Maine blueberry pie filling or jam
  • 2 tubes of crescent roll dough
  • Cream cheese
  • Butter
  • Real sugar packets

Instructions

  1. Generously butter inside of pie iron.
  2. Open tube of dough and separate crescent rolls.
  3. Line inside of pie iron with two pieces of dough. Pinch tightly to seal the seams.
  4. Spoon a couple tablespoons of pie filling onto dough.
  5. Top with one spoon of cream cheese.
  6. Add two more pieces of dough to top. Pinch all edges to seal.
  7. Attach top half of pie iron and close.
  8. Heat over coals of campfire, grill, or camp stove on low until dough is toasted deep golden brown on both sides.
  9. Remove pie from pie iron and brush crust with melted butter.
  10. Sprinkle generously with real crystal sugar.

 

Dutch Oven Breakfast Pie – Courtesy of Mother Earth Living

Pies don’t always need to be sweet and for post-dinner excitement. You can start the day with pie, breakfast pie that is. Again, the versatile Dutch oven – an essential piece of cooking gear for most campers – will allow you to make a delicious and hearty breakfast as easy as one, two, three. Do this over a campfire for extra flavor – and fun. For extra ease, fry up and crumble the bacon before leaving home so that all you need to do is sprinkle it on at the campsite.

Ingredients

  • 1 refrigerated pie crust (or 1 package pie crust mix prepared according to directions)
    • 8 slices cooked bacon, crumbled
    • 1 cup shredded cheddar cheese
    • 1 1/2 cups milk
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • 2 green onions, finely diced
    • 1 tablespoon fresh or dried parsley
    • 8 eggs, beaten
    • Ketchup or salsa

Instructions

  1. Line the bottom of a 10-inch Dutch oven with strips of folded baking parchment up the side of the oven to aid in removing the pie. Unroll the pie crust and place in the bottom of the oven, stretching up the sides. Pinch edges between thumb and forefinger to scallop.
  2. Sprinkle bacon and cheese on the bottom of the pie crust. Add milk, flour, salt, green onions and parsley to the beaten eggs and mix well. Pour egg mixture into the pie crust.
  3. Cover and bake with heat on top and bottom for 45 minutes until eggs are set. Allow cooling for 10 minutes before lifting out the pie. Serve with ketchup or salsa. Serves 6 to 8.