Eggless Pecan Pie

Eggless Pecan Pie

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 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.



Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.