Coarsely chop 1 cup pecans; reserve remaining pecan halves.
In large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla until combined. Stir in chopped pecans. Pour filling into crust. Place pecan halves on top of filling in a decorative pattern.
Bake in preheated 425 degree oven for 10 minutes, then lower temperature to 350 degrees, loosely cover with foil and bake an additional 45-50 minutes, until edges of filling are set (center will jiggle slightly).
Allow to cool for several hours or overnight on wire rack. Garnish with whipped cream just before serving.