Don't hesitate to cook it a bit longer than the recommended 30 minutes; my average cooking time have been between 35-40 minutes. Best served warm with vanilla ice cream. If serving as an after-dinner dessert, I like to put it in the oven on 200 degrees during dinner so it's nice and warm for serving.

1 box Pillsbury™ refrigerated pie crust, softened as directed on box 2 1/2 c. light corn syrup 2 1/2 c. packed dark brown sugar 1/2 c. butter, melted 4 1/2 tsp. vanilla 6 eggs, slightly beaten 2 c. coarsely chopped pecans 1 1/2 to 2 c. pecan halves butter or butter-flavored cooking spray (just enough to coat the baking dish.

Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch 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-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 decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.