1 box Pillsbury refrigerated pie crusts; softened as directed on box
2 1/2 cup light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoon vanilla
6 eggs; slightly beaten
7 cups pecan pieces
butter- flavor cooking spray
vanilla ice cream; if desired
Heat oven to 425 degrees. Grease 13-by-9 inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crush from pouch; unroll on work surface. Roll in 13-by-9 inch rectangles; trim sides to fit baking dish. Place crust in dish.
In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in pecan pieces. Spoon half of filling into pastry-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13-by-9 inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees.
Carefully spoon remaining filling over baking pastry, arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream