Smokey campfire caramel pie
(Photo: Sarah Glover)

Smoky Campfire Caramel Pie

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Sarah Glover

This pie is the ultimate campfire dessert—I love baking it over the fire because it gets burnt caramel bits around the side and takes on a rich, smoky flavor. My heart skips a beat just thinking about it.

Nervous about making this dessert over a campfire? Don’t be. My how-to guide walks you through all you need to know about baking in the wild.

Adapted with permission from Fieldguide Vol. 1, by Sarah Glover.



  • 1 sleeve digestive biscuits or graham crackers, crushed (around 200 grams)
  • ½ cup shredded coconut
  • 8¾ Tbsp. butter, melted, plus 1¾ Tbsp. butter, room temperature
  • 2 bananas
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup heavy cream, whipped (or use coconut cream)
  • Grated chocolate for serving


1. Light your fire and let it burn down for about an hour until you obtain medium heat. Set up your tripod or cross bars using your star pickets over the fire.

2. Combine the crushed biscuits or graham crackers, coconut, and melted butter in a bowl. Line your Dutch oven with baking paper, then press the mixture into the bottom and up the sides a little. Slice the bananas and arrange over the biscuit base. Set aside.

3. Pour the condensed milk into a pot and cook over the fire on a grate, stirring constantly, for 5 minutes or until it starts to brown. When it’s a light brown color add the extra butter and stir until melted and combined. Pour evenly over the sliced banana and smooth the top.

4. Cover the Dutch oven with the lid, then hang the pot off your star picket cross. Shovel some coals on top so it cooks both the top and the bottom. Cook for 20 minutes or until lovely and golden. Remove the pot from the fire, take off the lid, and leave to cool completely.

5. Once cool, dollop the cream on top and finish with a handful of grated chocolate. Eat by the fire with your loved ones.

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