Preheat the oven to 180℃, line an 8x8 inch square tin with baking paper. In a food processor add the ingredients for the shortbread and pulse together until it is crumbly and damp.

It should look like damp sand in texture. And when you press the mixture together in your palm it must form a little ball. The mixture will be dry and not a formed dough which is fine.

Transfer the mixture into the lined tin and use your fingers to press the crumble mixture into the tin. This will take a little effort as if you don’t pack it in well the base won’t hold its shape as it bakes. Place in the fridge and let it set while we make the pean pie filling.

To make the filling we add the brown sugar, butter, and maple syrup in a sauce pot and bring the mixture to a boil. Let it bubble for 1-2 minutes. Take it off the heat and add the pecans, whipping cream, vanilla and salt into the mixture, place it back on the heat and boil the mixture for 4-6 minutes. It will bubble up so you need to keep stirring the mixture.

Pour the mixture into the shortbread base and even it out with a spatula. Bake for 20 minutes at 180℃ until just set. The top will look crinkly and crunchy. But the center will still be a little soft.

Let this cool down completely - ideally in the fridge. Slice and serve with milk or coffee.