Instructions:
Preheat & Prepare Dish: Heat your oven to 425°F (220°C). Grease a 13×9-inch glass baking dish with shortening or butter-flavor cooking spray.
Prepare Crust and Filling: Remove one pie crust from its pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. Place the crust in the prepared dish and trim the edges to fit. In a large bowl, whisk together the 2 ½ cups light corn syrup, 2 ½ cups packed brown sugar, ½ cup melted butter, 4 ½ teaspoons vanilla, and 6 slightly beaten eggs. Stir until well combined. Stir in the 2 cups coarsely chopped pecans. Spoon half of this filling into the crust-lined dish.
Add Top Crust & First Bake: Remove the second pie crust from its pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. Carefully place this crust over the filling and trim the edges to fit. Use a fork to crimp the edges if you like. Spray the top crust with butter-flavor cooking spray. Bake at 425°F for 14 to 16 minutes, or until the crust is browned.
Reduce Temperature & Finish Baking: Reduce the oven temperature to 350°F (175°C). Carefully spoon the remaining filling over the baked pastry. Arrange the 2 cups of pecan halves on top in a decorative fashion. Bake for 30 minutes longer, or until the filling is set.
Cool & Serve: Remove the cobbler from the oven and let it cool on a cooling rack for at least 20 minutes. Serve the pecan pie cobbler warm, with a scoop of vanilla ice cream if desired.
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