1 box refrigerated pie crusts
2 1/2 cup light corn syrup
2 1/2 cup packed brown sugar
1/2 tsp melted butter
4 1/2 tsp vanilla
6 large eggs whisked
2 cup chopped pecans
2 cup pecan halves
1 cooking spray
Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch 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-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 minutes longer or until set.
Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
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