Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 8 x 8-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.

For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

An alternative set of directions:

Combine the flour and brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.