In the world of kid-dom, there are a few time-honored, right-of-passage summer adventures. Venturing into the unknown woods like a brave explorer, jumping at the sound of your foot cracking a stick. Wading in a clear mountain stream trickling into an ice-cold lake. Falling asleep in a tent under a star-lit sky, hoping the bears won’t get in. Burning a marshmallow on a carved stick straight off of a willow bush. Feeling guilty about empaling a worm on the end of a hook. But minutes later reeling in your first big catch. Yep…you guessed it! Camping. We love it. And there’s one place in Wyoming’s Big Horn Mountains we go to year after year–Sibley Lake.
But in 1876 around this time, campers near Sibley Lake weren’t roasting marshmallows. After having their tails kicked by the Lakota Sioux and Northern Cheyenne tribes at the Battle of the Rosebud near southern Montana’s Yellowstone River, General George Crook and his 2nd United States Cavalry Regiment retreated to present-day Sheridan, WY. Only a few weeks later, in a seemingly never-ending game of cat and mouse, General Crook sent Lieutenant Frederick W. Sibley, along with 25 hand-picked men and two Army scouts, up into the Tongue River area to look for combatant Lakota Sioux bands. Their scouting party was discovered by the Lakota Sioux and Northern Cheyenne, forcing the small group to flee up into the Big Horn Mountains. After several skirmishes across the high mountain meadows and through the pine forests, the party abandoned their horses, escaping on foot. Eventually they made their way back to the regiment’s camp without any losses. Their harrowing tale, called “The Sibley Scout,” can be read in full here, or scout Big Bat Pourier’s account is here. Sibley went on to lead other U.S. Army calvary regiments, fought in the Spanish-American War, and served as West Point’s 28th Commandant of Cadet. (1)
Obviously named in honor of Lt. Sibley’s wild adventure, Sibley Lake is tucked in the Big Horn Mountains (elevation 7,900 feet) just off of U.S. Highway 14, aka the Bighorn Scenic Byway. Today’s adventurers, from both sides of the mountain, caravan up to Sibley Lake’s campground with their trailers and toy-haulers in tow. Day-trippers admire the high-mountain meadows filled with flowers, scour the hillsides for elk and moose, fly-fish in clear streams, and gaze at the amazing geology carved out by the winding road shoulders. Their main objective is outdoorsy fun and relaxation…and trying to not be carried away by mosquitoes.
Whether you’re going up to Sibley for the day or spending a night or three, the early morning or during the week is best. Without the crowds of people, you’re more likely to see wildlife or the signs they were there…
Enjoy quiet hikes around the lake and smell pine as you look up into the trees…
And find the perfect spot on the floating dock to catch your limit rainbow, brown, brook or a few cutthroat trout!
Campsites range from just a bare spot on a dirt road, to paved pads with full electric and water hook-ups. But I will warn you…they fill up quick! Book your camping reservations here. But if you can’t make it, and still want a fun camping-inspired treat for your next BBQ or family reunion, try this scrumptious S’Mores Pie!
S’Mores Pie starts out with a thick crust of crushed graham crackers and butter. Brown sugar gives it a slightly caramelized richness brought out by a quick trip to the oven. The smooth chocolatey filling is a standard milk, egg and sugar based cooked pudding. After boiling this into a thick custard, bittersweet chocolate, vanilla and a touch of coffee will send your tastebuds into chocolate nirvana.
And the final touch? A mountain of pillowy meringue whipped up and cooked from egg whites, sugar and cream o’ tartar. A hand-held kitchen torch gives this pie its toasty kiss. But if you don’t have a torch, fear not! Just put your pie under the broiler for 30 seconds to a minute or two to brown up. If you like a toastier mallow, just leave your pie in the oven longer.
So whether you’re camping at home, or heading out on your family’s great roadtrippin’ adventure this summer, we hope you make as many memories as we have in the great outdoors!
If you like s’mores, you might like these other graham-chocolate-and mallow inspired treats!
- S’Mores Bars
- S’Mores Cookies
- S’Mores Cupcakes
Take Me Camping S’Mores Pie
Pitch a tent in your living room today. This delicious pie has all of your favorite campfire treat flavors–buttery, thick graham-cracker crust, smooth milk chocolate, and toasted pillowy marshmallow topping!
- Prep Time: About 20 Minutes
- Cook Time: About 20 Minutes
- Total Time: Approximately 45 Minutes + 3 Hour Chill Time
- Yield: One 9-inch pie; About 6 to 8 Servings 1x
Ingredients
For Graham Cracker Crust:
2 cups graham cracker crumbs (about 16 cracker sheets), finely crushed
1/4 cup brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted
For the Chocolate Filling:
6 large egg yolks, at room temperature
6 tbsp. granulated sugar
3 tbsp. cornstarch
1/4 tsp. salt (kosher or table)
2 cups whole milk
1 tbsp. coffee
1 tsp. vanilla
7 ounces (7 squares) bittersweet chocolate, melted
2–1/2 tbsp. unsalted butter, at room temperature
For the Marshmallow Topping:
6 large egg whites, at room temperature
1/2 tsp. cream of tartar
1–1/2 cups granulated sugar
1 tsp. vanilla
Instructions
To Prepare Graham Cracker Crust:
Preheat oven to 350 degrees F. Combine graham cracker crumbs, brown sugar and melted butter in a bowl until evenly moistened. Press into the bottom and sides of a 9-inch pie pan. This will make a thick crust (about 1/2-inch thick). Bake for 6 to 8 minutes or until lightly browned. Let cool to room temperature before filling.
Fill a medium-sized saucepan about 1/2 full with water. Bring to a gentle simmer. You will use this twice as a double-boiler.
To Prepare Chocolate Filling:
In a medium-sized heatproof bowl, whisk egg yolks, granulated sugar, cornstarch and salt together until pale yellow in color and thickened. Set aside.
In another saucepan, bring the milk to a gentle boil. Whisk about 1/2 cup of the hot milk into the egg yolk mixture. Slowly stir in the remaining milk to the egg yolk mixture. Set the bowl over the prepared simmering water and saucepan. Cook the egg yolk-milk mixture for 5 to 7 minutes, whisking constantly. The mixture should be thick and glossy.
Remove the bowl from the water bath. Whisk in the coffee, vanilla and melted chocolate. Let sit for 2 to 3 minutes to thicken slightly. Stir in unsalted butter until smooth. Cover the surface of the chocolate filling directly with plastic wrap. Let cool for 30 minutes or until it reaches room temperature.
Pour cooled chocolate filling into the graham cracker crust. Cover the pie with plastic wrap and set into the refrigerator for at least 2 to 3 hours to chill.
To Prepare Marshmallow Topping:
In the bowl of a standing mixer or heat-proof bowl, whisk together the egg whites, cream of tartar, and granulated sugar. Place the bowl over the medium saucepan with simmering water from earlier. Whisk the egg white mixture constantly until the mixture is warm, about 3 to 5 minutes, and the sugar has dissolved completely. Rubbing a dab of the mixture between your fingers should feel silky and smooth.
Place the bowl onto a standing mixer fitted with the whisk attachment; or use a hand-held mixer. Add the vanilla to the egg white mixture. On medium to high speed, whip all until firm peaks form and the topping is glossy, about 5 to 7 minutes.
Place marshmallow topping over the cooled chocolate filling and graham cracker crust. Be sure to spread it to the crust’s edges. If desired, use a piping bag fitted with a decorative tip to place the marshmallow topping on. To achieve the browned marshmallow effect, use a kitchen blowtorch to gently brown the topping. Or use your oven broiler to golden the marshmallow topping. Be sure to watch as the topping browns to avoid burnt topping (Unless you prefer a burned marshmallow flavor!).
Store covered in the refrigerator for up to 5 days.
IMNPB
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