2. Start by making your shortbread crust. Cream together your butter and sugar, then add in your flour, sugar, and salt create a crumble. I find it is easiest to this with my hands.
4. To make the filling melt butter in a saucepan on medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar stirring frequently on medium-low heat. Add pecans and keep stirring for 1-2 more minutes on low heat.