Sea Salt Caramel Bacon Pecan Pies

1. For pecan filling, in bowl, whisk corn syrup, sugar, eggs and vanilla; pour into 2-inch deep one-third hotel pan. Stir in pecans.

2. Bake filling in 325 F. convection oven for 25-28 minutes, rotating pans one-half turn after 12 minutes. Or bake in a standard at 375 F. for 30-32 minutes.

3. Meanwhile, for bacon filling, cook bacon slices in oven or skillet until crisp; drain and cool. Coarsely chop bacon and sprinkle with hickory salt; set aside.

4. For crust, thaw pie dough, covered, at room temperature 15-30 minutes or until flexible.

5. Place five dough rounds, dry side down, on parchment-lined full sheet pan; remove papers from dough. Spread #10 scoop (5 ounces) pecan filling on each dough round to within 1-inch of edge; top each with 1/3 cup (1 ounce) bacon filling.

6. Remove paper from remaining dough rounds; spread 1 tablespoon peanut butter on moist side of dough to within 1-inch of edge. Place dough, peanut butter side down, onto pecan bacon mixture; press together edges to seal. Cut three small slits in top to vent.

7. Bake pies in 325 F. convection oven for 20-22 minutes, rotating pans after 10 minutes. Or bake in 375 F for 20-33 minutes until golden brown.

8. Remove pans from oven and brush each with 1 tablespoon melted butter; allow to cool 15 minutes. Drizzle with caramel sauce and sea salt; cut into quarters.

Photo courtesy of General Mills Foodservice