Preheat the oven to 350°F.
Roll the premade pie dough onto a clean surface dusted with flour until it expands by an additional 1/3 size.
Form the dough to a Reynolds Kitchens® Bakeware Non-Stick Pie Pan and fold in the dough around the outside and flute.
Place the fluted dough into the freezer for 30 minutes
Whisk the eggs, corn syrup, brown sugar and melted butter in a large bowl until combined.
Fold in the chopped pecans and pour the mixture into the frozen fluted pie dough.
Arrange the pecan halves in a decorative fashion on top of pie filling.
Bake in the oven on 350° for 60 minutes or until the center is firm.
Cool to room temperature before serving.