Eggless Pecan Pie

Eggless Pecan Pie


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This dense pie gets its fabulous flavor from dark molasses and rum.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

6 servings


  • 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 Tbs. dark molasses
  • 1/4 C. condensed milk
  • 1 tsp. vanilla
  • 2 tsp. dark rum
  • 1 8" pie shell, baked

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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 C. sugar together with fork until smooth. Bring water, butter, remaining 1/4 C. 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 C. 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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