Campfire Pies Food

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.

CAMPFIRE PIES

Steps:

• Make sure the campfire is very hot with glowing coals.
• Spray the insides of the sandwich iron with nonstick cooking spray.
• Lay a piece of bread in each side of the iron and press it down slightly to make an indentation in the bread. Place a few tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture. Lay the other piece of bread on top of the other.
• Connect the two sides of the sandwich iron and press down, locking the handles together. Scrape away any bread hanging out of the irons as it will burn in the hot coals. Place the iron right in the middle of the hottest part of the fire and leave it there for about 2 to 3 minutes. The sides should be toasted golden brown when ready. The pie will be very hot, so allow it to cool for a couple minutes before eating.