Heat oven to 425 degrees F.
Grease 13×9, 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 large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.
Stir in chopped pecans.
Spoon half of filling into 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. if desired.
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