Preheat oven to 350 degrees. Line a 9×13″ pan with parchment paper or foil, leaving a 2″ overhang on all sides, this will help you remove them from the pan.
In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. With mixing speed on low, gradually add the flour and mix until it resembles coarse crumbs. Press the crust into the prepared pan. Prick a few times with a fork. Place in oven to bake for 20-25 minutes or until golden brown.
Meanwhile, to prepare the filling, in a medium size saucepan over low heat, melt butter. Once the butter has melted, add brown sugar, corn syrup, heavy cream, vanilla, maple syrup and salt. Turn heat up to medium and cook for 2-3 minutes (or until the sugar has dissolved and it begins to simmer). Remove from heat and allow to cool for 5 minutes. Once mixture has cooled, add eggs and pecans. Mix until combined.
Pour the mixture into the hot crust. Bake for 20-22 minutes (be careful not to over-bake or the sides will get burned). Remove from oven and allow to cool in pan for 30 minutes. Transfer to the freezer to chill for an additional 20 minutes. Remove, cut and serve.