1 box refrigerated pie crust, softened to room temperature
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (optional)
Preheat the oven to 425 degrees F.
Grease a 13×9-inch glass baking dish with shortening or cooking spray.
Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle and place it in the dish, trimming the edges to fit.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
Remove the second pie crust from the pouch, unroll it, and roll it into a 13×9-inch rectangle. Place the crust over the filling, trimming the edges to fit. Spray the crust with butter-flavor cooking spray.
Bake for 14 to 16 minutes or until browned. Reduce the oven temperature to 350 degrees.
Carefully spoon the remaining filling over the baked pastry and arrange pecan halves on top in a decorative fashion.
Bake for an additional 30 minutes or until set. Allow it to cool for 20 minutes on a cooling rack.
Serve warm, optionally with vanilla ice cream.