Pecan Pie Cobbler with Vanilla Ice Cream

Ingredients:

2 ½ cups light corn syrup
2 ½ cups firmly packed light brown sugar
½ cup butter, melted
1 ½ Tablespoons vanilla extract
6 large eggs, lightly beaten
2 cups coarsely chopped pecans
1 package refrigerated piecrusts
2 cups pecan halves
Vanilla Ice Cream
 
Directions:

1. Preheat oven to 425 degrees.  Combine first 5 ingredients in a large bowl; stirring with a whisk.  Stir in coarsely chopped pecans.
2. Unroll one piecrust.  Roll into a 9x13-inch rectangle.  Place pastry in a greased 9x13 inch baking dish. Spoon half of filling mixture into pastry.  Unroll remaining piecrust.  Roll into a 9x13-inch rectangle.  Place over filling in pan.  Coat with cooking spray.
3. Bake for 14 to 16 minutes or until browned.  Reduce oven temperature to 350 degrees.
4. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in a decorative fashion.
5. Bake at 350 degrees for 30 minutes are until set.
6. Cool for 20 minutes on a wire rack.  Serve warm with vanilla ice cream.