— 1 box Pillsbury refrigerated pie crust, softened as directed on box
— 2 1/2 cups light corn syrup
— 2 1/2 cups packed brown sugar
— 1/2 cup butter, melted
— 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
Heat oven to 425×. Grease 13×9, 3 qt. glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface.
Roll into 13×9” rectangle. Place crust in dish; trim edges to fit.
In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Stir in chopped pecans.
Spoon half of the filling into a crust-lined dish.
Remove second pie crust from pouch; unroll on work surface. Roll into 13×9” rectangle.
Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 mins, or until browned. Reduce oven temp. To 350*.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 mins longer, or until set.
Cool 20 mins on cooling rack. Serve warm with vanilla ice cream.