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Preheat the oven to 350°F.
Spray a 9-by-13-inch glass baking dish with cooking spray to coat all sides.
Line the bottom with parchment paper, leaving some overhanging the sides.
In a food processor, pulse the flour, cold butter, sugar and salt until well combined.
Slowly pour in the melted butter and pulse until the mixture crumbles like sand, about one minute.
Using your hands, press the mixture evenly into the prepared baking dish, covering the bottom completely.
Bake until the crust is light brown, 25 minutes. Set aside, and leave the oven on.
In a large bowl, whisk the eggs for about 15 seconds.
Add the chopped pecans, sugar, corn syrup, vanilla and salt. Mix well to combine.
Slowly stir in the melted butter until well combined.
Evenly pour the mixture over the warm crust.
Bake until the center is slightly puffed and set, 45 to 50 minutes.
Let cool for two hours.
Using a sharp knife or serrated knife, cut into 20 squares and serve each with a spoonful of fresh whipped cream.