Sea Salt Caramel Bacon Pecan Pie
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Sea Salt Caramel Bacon Pecan Pie
Sea Salt Caramel Bacon Pecan Pie

For a bacon food truck, the 2018 Neighborhood to Nation South Central Region winning recipe sandwiches a hefty helping of applewood smoked bacon with classic pecan pie ingredients between two Pillsbury™ Frozen Pie Dough Rounds. The sweet-salty-smoky combo is topped with a buttery sea salt caramel sauce.

Servings: 5 servings (1 serving = 1 pie)
Pecan Filling
INGREDIENT
WEIGHT
MEASURE
Light corn syrup
12 oz
1 cup
Granulated sugar
7 oz
1 cup
Eggs, large
6 oz
3 each
Vanilla extract
2 tsp
Pecans, chopped
6 oz
1 1/2 cups
Bacon Filling
INGREDIENT
WEIGHT
MEASURE
Thick-cut applewood smoked bacon, raw
1 lb 2.00 oz
12 slices
Salt, hickory smoked
1/8 tsp
Peanut butter, creamy
3 oz
5 Tbsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Finishing
INGREDIENT
WEIGHT
MEASURE
Butter, melted
2.50 oz
5 Tbsp
Sea salt caramel sauce, prepared
2.50 oz
3 Tbsp
Sea salt, coarsely ground
1/2 tsp
Pecan Filling
  1. Whisk corn syrup, sugar, eggs and vanilla in 2-inch deep 1/3 hotel pan.
  2. Stir in pecans and bake as directed below until bubbly and deep golden brown; cool about 30 minutes.
BAKE:
TEMP
TIME
Convection Oven*
325°F
25-28 minutes
Standard Oven
375°F
30-32 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
Bacon Filling
  1. Cook bacon slices in oven until crisp; drain and cool.
  2. Coarsely chop and sprinkle with hickory salt; set aside until assembly.
Assembly
  1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. Place 5 dough rounds, dry side down, on parchment-lined full sheet pan; remove papers from dough.
  3. Spread #10 scoop (5 oz) Pecan Filling on each dough round to within 1-inch of edge; top each with 1/3 cup (1 oz) Bacon Filling.
  4. Remove paper from remaining dough rounds; spread 1 Tbsp peanut butter on moist side of dough to within 1-inch of edge.
  5. Place peanut butter side down, onto pecan bacon mixture; press together edges to seal.
  6. Cut 3 small slits in top to vent and bake as directed below until golden brown.
BAKE:
TEMP
TIME
Convection Oven*
325°F
20-22 minutes
Standard Oven
375°F
20-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Finishing
  1. Remove pies from oven and brush each with 1 Tbsp melted butter; allow to cool 15 minutes.
  2. Drizzle with caramel sauce and sea salt; cut into quarters and serve.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 pie
Calories
1890
Calories from Fat
1030
% Daily Value
Total Fat
115g
176%
Saturated Fat
58g
289%
Trans Fat
1/2g
Cholesterol
185mg
62%
Sodium
1790mg
75%
Total Carbohydrate
184g
61%
Dietary Fiber
6g
25%
Sugars
72g
Protein
31g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 10 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 18 1/2 Fat;
Carbohydrate Choice
12
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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