Ingredients:
- 1 box refrigerated pie crusts, 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, if desired
Directions:
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 a 13×9-inch rectangle. Place crust in the 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 filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into a 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 a decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on the cooling rack. Serve warm with vanilla ice cream.
