Ingredients :
2 1/2 cups light corn syrup
1 Box refrigerated pie crusts, softened as directed on box
1/2 cup butter, melted
2 1/2 cups packed brown sugar
6 eggs, slightly beaten
4 1/2 teaspoons vanilla
2 cups coarsely chopped pecans
2 cups pecan halves
Butter-flavor cooking spray
Vanilla ice cream, if desired
Directions :
1. 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.
2. 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.
3. 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.