Ingredients
1 unbaked (9 inch) pastry shell
½ cup butter
1 cup sugar
¼ cup flour
1/8 teaspoon salt
3 egg yolks
½ cup evaporated milk
1 teaspoon vanilla extract
2/3 cup coarsely chopped pecans
Preparation
Cream butter. Gradually add sugar and continue creaming until light and fluffy. Add flour, salt and egg yolks; mix well. Stir in evaporated milk and vanilla.
Pour into prepared pastry shell and sprinkle pecans over top.
Bake in preheated 425F over 10 minutes; reduce heat to 300F and continue baking until set, at least 40 minutes longer.
