Pre-heat oven to 425°F.
Grease a 13 × 9-inch glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface.
Roll into 13 × 9-inch rectangle.
Place crust in dish; trim edges to fit.
In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with a 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 × 9-inch rectangle.
Place crust over filling; trim edges to fit.
Spray crust with butter-flavor cooking spray.
Place in pre-heated oven and bake 14 to 16 minutes or until browned.
Reduce oven temperature to 350°F.
Remove from oven and carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Place back in oven and bake 30 minutes longer or until set.
Remove from oven, place on a baking rack, and cool for approximately 20 minutes.
Serve warm with vanilla ice cream, optional.
