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1
Heat oven to 425F Grease rectangular glass baking dish.
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2
Remove 1 pie crust from pouch; unroll on work surface.
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3
Roll into a rectangle; this will line the bottom of the baking dish.
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4
Place crust in dish.
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5
In a bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.
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6
Stir in chopped pecans.
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7
Spoon half of filling into pastry-lined dish.
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8
Unroll second pie crust and roll into the same size as the first pie crust.
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9
Place crust over filling.
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10
Spray crust with cooking spray.
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11
Bake 14 to 16 minutes.
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12
Reduce oven temperature to 350F.
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13
Carefully spoon remaining filling over baked pastry.
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14
Arrange pecan halves on top to look pretty.
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15
Bake 30 minutes longer or until set.
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16
Cool 20 minutes before serving.
