Instructions:

1. Preheat & Prep:

   • Preheat oven to 425°F (will reduce to 350°F later).

   • Grease a 9×13-inch baking dish with non-stick spray.

2. First Crust Layer:

   Advertisement:

   • Roll out one pie crust into a rectangle and press it into the bottom of the dish (edges don’t need to be perfect).

3. Make the Filling:

   • In a large bowl, whisk together brown sugar, ½ cup melted butter, corn syrup, eggs, and vanilla until smooth.

   • Stir in chopped pecans.

     Advertisement:

4. First Bake:

   • Pour half the filling over the bottom crust.

   • Roll out the second pie crust and place it on top.

   • Brush with 1 Tbsp melted butter.

   • Bake at 425°F for 15 minutes or until golden.

     Advertisement:

5. Second Layer:

   • Reduce oven to 350°F.

   • Stir the remaining filling (it may thicken slightly) and pour over the baked crust.

   • Arrange pecan halves on top (neatly or scattered).

     Advertisement:

6. Final Bake & Cool:

   • Bake for 30 more minutes at 350°F.

   • Let cool at least 1 hour before slicing (filling will set as it cools).

Serve warm with vanilla ice cream or whipped cream for an extra-decadent treat!

Enjoy this irresistible twist on classic pecan pie—crispy, gooey, and packed with nutty flavor. 🥧✨