Campfire Pudgy Pies & Savory S'mores: Recipes to Make Over the Fire
The pudgy pie is the greatest campfire trick there is: two slices of bread, whatever you want in the middle, clamped in a cast iron pie iron and toasted over the coals until it's golden and crisp on the outside and molten in the middle. Otherwise known as a mountain pie, campfire pie, jaffle, or toastie, It's part sandwich, part hand pie, all crowd-pleaser, and it works for breakfast, dinner, and dessert.
We ran some of our favorite combinations through the pie iron, from a Nutella-and-banana dessert to a full pulled-pork dinner. Each one leans on a PS Seasoning rub, sauce, or blend to take it over the top. Plus, don't skip the savory s'more at the end.
The basic method for every pie: butter the outsides of two slices of bread, lay one butter-side-down in the pie iron, layer your fillings, top with the second slice butter-side-up, close and latch the iron, and toast over hot coals about 2 to 4 minutes per side until golden. Let it cool for a minute before you bite in because the inside runs hot.
Honky Tonk Pear & Prosciutto Pudgy Pie
Fancy and delicious. Sweet pear, creamy ricotta, and salty prosciutto, tied together with a hit of Honky Tonk Nashville Hot Seasoning so the whole thing finishes with a little heat. Sweet, savory, spicy, and rich all at once.
Ingredients (makes 1):
- 2 slices white or sourdough bread, buttered on the outside
- 1/2 ripe pear, thinly sliced
- 3-4 tbsp ricotta cheese
- 2 slices prosciutto
- PS Seasoning Honky Tonk - Nashville Hot Seasoning, to taste
Method: Spread ricotta on the inside of one slice and lay pear slices over it. Drape the prosciutto on top and dust with Honky Tonk. Close with the second slice, clamp in a buttered pie iron, and toast over hot coals 2 to 3 minutes per side until golden and crisp. The pear softens, the ricotta melts, and the heat lands right at the end.
Memphis King Pulled Pork Pudgy Pie
Dinner in a pie iron. Leftover pulled pork gets a drizzle of tangy, vinegar-forward Memphis King BBQ sauce, plus sharp red onion and cheddar, all toasted into a crisp, melty handheld that eats like a BBQ joint.
Ingredients (makes 1):
- 2 slices white bread, buttered on the outside
- 1/2 cup warm pulled pork
- 2-3 tbsp PS Seasoning Memphis King - Tangy BBQ Sauce, plus more for serving
- 2 tbsp thinly sliced red onion
- 1/4 cup shredded cheddar
Method: Pile pulled pork onto one slice of bread and drizzle with Memphis King sauce. Scatter red onion and cheddar over the top. Close with the second slice, clamp in a buttered pie iron, and toast over hot coals 3 to 4 minutes per side until the bread is crisp and the cheese is melted. Serve with an extra drizzle of Memphis King.
Grate State Breakfast Pudgy Pie
The camp breakfast, handheld and sealed shut. Ham, fluffy scrambled eggs, and melty cheddar get a shower of Grate State - our cheesy blend of aged gouda, parmesan, garlic, and chive - for a ham-egg-and-cheese that punches way above a drive-thru.
Ingredients (makes 1):
- 2 slices white bread, buttered on the outside
- 2 slices deli ham
- 2 eggs, scrambled soft
- 1/4 cup shredded cheddar
- PS Seasoning Grate State - Cheesy Blend, to taste
Method: Lay a slice of bread butter-side-down in the pie iron. Layer ham, then scrambled eggs, then cheddar, and sprinkle with Grate State. Top with the second slice, butter-side-up, clamp, and toast over hot coals 2 to 4 minutes per side until the cheese is melted and the bread is deep golden. Finish with one more pinch of Grate State.
Churro Dust Nutella Pudgy Pie
A campfire dessert that tastes like a churro and a banana split had a baby. Warm hazelnut spread, soft banana, gooey marshmallows, and a heavy dusting of cinnamon-sugar Churro Dust on a crisp, buttery crust.
Ingredients (makes 1):
- 2 slices white or brioche bread, buttered on the outside
- 2-3 tbsp Nutella or other hazelnut spread
- 1/2 banana, sliced
- 1/4 cup mini marshmallows
- PS Seasoning Churro Dust - Cinnamon Sugar BBQ Rub, for dusting
Method: Spread hazelnut spread on the inside of both slices. Lay banana slices over one, then the mini marshmallows, and dust generously with Churro Dust. Close the sandwich, clamp in a buttered pie iron, and toast over hot coals 2 to 3 minutes per side until golden. Open carefully, dust with a little more Churro Dust, and eat warm.
Also Try: Garlic Summer Sausage Savory S'mores
Not a pudgy pie, but too good to leave off the fire. This is the campfire s'more gone savory: a fire-toasted round of homemade garlic summer sausage and a charred marshmallow stacked between crackers with a smear of jam. Salty, smoky, sweet, and a little melty - the surprise hit of the night.
Ingredients (makes several):
- Garlic summer sausage, cut into 1/4-inch rounds (make your own with the Garlic Summer Sausage Kit)
- Round buttery crackers
- Marshmallows
- A little fruit jam or preserves (fig, cherry, or pepper jelly all work)
Method: Skewer a summer sausage round and toast it over the fire until the edges char and the fat renders. Toast a marshmallow the same way. Spread a little jam on a cracker, stack the warm summer sausage and toasted marshmallow on top, and cap with a second cracker. Press gently and eat right away.
SHOP THE GARLIC SUMMER SAUSAGE KIT
Build Your Own
Once you've got the pie iron down, the combinations are endless. Sweet, savory, breakfast, dessert - pick a bread, pick a filling, and reach for the rub, sauce, or blend that ties it together. Make sure to tag us on social media and show us what you're clamping over the coals.
