Pecan Pie Cobbler

Ingredients:
1 box refrigerated pie crust, softened to room temperature
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla extract
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (optional)
Directions:
Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a 13×9-inch glass baking dish with shortening or cooking spray.
Prepare the Pie Crusts: Unroll one pie crust onto a work surface and roll it into a 13×9-inch rectangle. Fit this crust into the prepared baking dish, trimming any excess to fit.
Make the Filling: In a large bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla extract, and beaten eggs until well combined. Stir in the chopped pecans. Spoon half of this filling into the crust-lined dish.
Add the Top Crust: Unroll the second pie crust and roll it into a 13×9-inch rectangle. Place this crust over the filling, trimming the edges to fit. Spray the top crust with butter-flavor cooking spray.
Bake the Cobbler: Bake the cobbler at 425°F (220°C) for 14 to 16 minutes, or until the top crust is golden brown. Reduce the oven temperature to 350°F (175°C).
Finish Baking: Carefully spoon the remaining filling over the baked pastry and arrange pecan halves on top in a decorative pattern. Return to the oven and bake for an additional 30 minutes, or until the filling is set and bubbly.
Cool and Serve: Allow the cobbler to cool for 20 minutes on a cooling rack. Serve warm, optionally with a scoop of vanilla ice cream for an extra indulgent treat.