PECAN PIE COBBLER

PECAN PIE COBBLER 1 box refrigerated pie crust, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 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 Heat oven to 425*. Grease 13 x 9, 3 qt. glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9" 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 13 x 9" rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 mins or until browned. Reduce oven temp. to 350*. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 mins longer or until set. Cool 20 mins on cooling rack. Serve warm with vanilla ice cream.