- 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 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.