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 13×9″ 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. if desired.
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