Ingredients :
- 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
Directions :
- Heat oven to 425*. Grease 13x9, 3 qt. glass baking dish with shortening or cooking spray.
- Remove 1 pie crust from pouch; unroll on work surface.
- Roll into 13x9" 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 13x9" 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.
