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 Sweetened 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 over medium high heat and cook until thickened and clear, about 3 minutes. When the filling is cooked, and the 1/4 cup condensed milk along with the vanilla flavoring, add rum and nut pieces. Stir together and pour the filling into the pie shell. Allow to cool and set before cutting.

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