Pecan Pie Cobbler

1 box refrigerated pie crusts, softened per box
2 1/2 c. light corn syrup
2 1/2 c. packed brown sugar
1/2 c. butter, melted
4 1/2 t. vanilla
6 eggs, slightly beaten
2 c. coarsely chopped pecans
2 c. pecan halves
vanilla ice cream

Preheat oven to 425. Spray 9x13 dish. Remove 1 crust and unroll on work surface. Roll into 9x13 rectangle. Place crust in dish, trimming edges to fit. Combine syrup, brown sugar, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove 2nd crust from pouch, roll into rectangle, and place over filling. Trim edges to fit. Spray crust. Bake 14-16 minutes or until browned. Reduce oven to 350. Carefully spoon remaining filling over baked pastry, Arrange pecan halves on top in decorative design if desired. Bake 30 minutes longer or until set. Cool 20 minutes. Serve warm with vanilla ice cream.