Heat the oven to 425 degrees.

Roll one pie crust into roughly a 9x13 rectangle, and press into the bottom of a well greased 9x13 baking dish.

Blend together the eggs, corn syrup, vanilla, ½ cup of melted butter and brown sugar in a bowl.

Fold in the chopped pecans.

Pour half of this filling mixture over the pie crust in the baking dish.

Roll out the second pie crust, and place it on top of the filling layer.

Brush the top of the pie crust with the remaining 1 tablespoon of butter.

Bake for 15 minutes.

Reduce the oven temperature to 350 degrees.

Pour the second half of the filling into the baking dish, and top with the pecan halves.

Bake for another 30 minutes.

Let cool to room temperature before serving.