Pecan Pie Cobbler

1 box refrigerated pie crust, softened to room temperature

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup melted butter

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 (optional)

Preheat the oven to 425 degrees F.

Grease a 13×9-inch glass baking dish with shortening or cooking spray.

Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle and place it in the dish, trimming the edges to fit.

In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.

Remove the second pie crust from the pouch, unroll it, and roll it into a 13×9-inch rectangle. Place the crust over the filling, trimming the edges to fit. Spray the crust with butter-flavor cooking spray.

Bake for 14 to 16 minutes or until browned. Reduce the oven