Lower the oven temperature to 325° F before preparing the filling.
In a large mixing bowl, whisk room temperature egg, corn syrup, brown sugar, vanilla extract, and salt until combined and smooth.
Fold in chopped pecans until well dispersed throughout the filling.
Once the baked shortbread crust has cooled for 10 minutes, pour the filling into the baking pan on top of the crust. Use a small offset spatula to spread the pecans so they cover the crust in an even layer.
Bake the pecan pie bars for approximately 25-30 minutes until the pecan filling sets.
Remove the baking pan from the oven and allow the bars to cool to room temperature.
Once the bars are completely cooled, cover in foil or plastic wrap and chill in the refrigerator for a couple hours before cutting for best results.