Heat oven to 350 degrees F and arrange a rack in middle of oven. Grease the bottom and sides of a 9×9 baking dish with coconut oil and line with parchment paper, leaving a few inches of overhang on each side.
Combine the butter, flour, brown sugar, and salt in a bowl and cut the butter in with a pastry blender (may also use a food processor and pulse) until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from oven and immediately make the filling.
Toast pecans in pan on medium heat for 5-7 minutes until lightly toasted, stirring occassionally.
Whisk together the brown sugar, molasses, corn syrup, butter, vanilla, salt, and eggs in a bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.
Fresh Whipped Cream
Pour heavy cream (I used about half a pint) into a chilled bowl with powdered sugar to taste (a couple teaspoons) and a splash of vanilla extract. Beat with chilled beaters until cream reaches stiff peaks.