Preheat oven to 350º and line a 9×13-inch pan with parchment, leaving enough for a 2-inch overhang on all sides.

Cream together the butter and brown sugar from the first column until fluffy in a stand mixer fitted with the paddle attachment. Add the flour and salt and mix until crumbly.

Press mixture into the prepared pan and bake for 20 minutes until golden brown.

Meanwhile, combine the remaining ingredients except for pecans in a saucepan and stir it over medium heat. Simmer for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Let cool completely and chill before serving.