1 1/2 cups pecan pieces or halves
1/3 cup bread flour, sifted
1/2 cup sugar
1 cup water
1/4 cup butter
1 tbsp. dark molasses
1/4 cup 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°F oven until crisp and slightly browned (about 5 minutes).

Mix flour and 1/4 cup sugar together with fork until well combined.

Bring water, butter and 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 has 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 pre-baked pie shell. Allow to cool and set before cutting.