Preheat your oven to 425 (You will lower your oven to 350 after baking the first layer).
Grease the bottom of the dish with non-stick spray. I use a 9" x 13" casserole dish.
Roll out one pie crust into a rectangular shape and place it in the dish.
Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl, then mix well.
Add the 2 cups of chopped pecans and mix well., then pour half of the mixture over the pie crust.
Roll out the second pie crust and place it on top of the mixture.
Brush or spoon the tablespoon of melted butter over the crust and bake for about 15 minutes or until the crust is golden brown.
Remove from the oven and turn the oven down to 350.
Stir the remainder of the pecan pie mixture and pour over the cooked crust.
Add the 1 1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place them in order).
Bake again for 30 minutes, then allow the pecan pie cobbler to cool for at least one hour before serving.
Optional: Add a scoop of vanilla ice cream to the top of the warm cobbler.