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EGGLESS PECAN PIE 
1 1/2 c. pecan pieces or halves
1/3 c. bread flour, sifted
1/2 c. sugar
1 c. water
1/4 c. butter
1 tbsp. dark molasses
1/4 c. condensed milk
1 tsp. vanilla
2 tsp. dark rum
1 (8") pie shell, baked

Place pecan pieces or halves on cookie sheet and toast in a 375 degree oven about 15 minutes or until crisp and slightly browned.

Mix flour and 1/4 cup sugar together with fork until smooth. Bring water, butter, remaining 1/4 cup sugar and molasses to a boil. Add sugar and flour mixture and whisk vigorously. Bring back to a boil over medium high heat and cook until thickened and clear, about 3 minutes. When the filling is cooked, add the 1/4 cup condensed milk along with the vanilla flavoring. Add rum and nut pieces. Stir together and pour this filling into the pie shell. Allow to cool and set before cutting.

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