Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Unroll one of the pie crusts and gently press it into the bottom of the prepared baking dish. Smooth it out so it covers the bottom evenly.
In a large mixing bowl, combine the beaten eggs, light corn syrup, vanilla extract, melted butter (½ cup), and brown sugar. Whisk everything together until the mixture is smooth and well combined.
Stir the chopped pecans into the filling mixture until evenly distributed.
Pour half of the pecan filling over the crust in the baking dish and spread it evenly.
Unroll the second pie crust and carefully place it over the pecan filling layer, gently pressing it down so it lies flat.
Brush the top of the crust with the remaining tablespoon of melted butter.
Place the dish in the oven and bake for 15 minutes. This step helps the crust begin to set and turn lightly golden.
After 15 minutes, reduce the oven temperature to 350°F (175°C). Carefully remove the baking dish from the oven.
Slowly pour the remaining pecan filling over the partially baked crust, spreading it evenly across the surface.
Sprinkle the pecan halves evenly over the top so they cover the filling.
Return the dish to the oven and bake for another 30 minutes, or until the filling is set and the top is golden brown.
Remove the cobbler from the oven and allow it to cool to room temperature so the filling can firm up properly before slicing.
Cut into squares and serve. This dessert is especially delicious warm with a scoop of vanilla ice cream.
Enjoy!
