BLACK WALNUT CHESS PIE

1 (8-inch) unbaked pie shell
1/2 cup butter, softened
1 cup sugar
3 tbsp flour
1/8 tsp salt
3 egg yolks
1 small (5 ounce) can evaporated milk (2/3 cup)
1 tsp vanilla
1/2 cup chopped black walnuts

Prepare pastry shell; chill.

Beat butter and sugar in a medium bowl until well mixed. Add flour, salt, egg yolks and evaporated milk. Beat with rotary beater until well mixed. Stir in vanilla and walnuts. Pour mixture into unbaked shell.

Bake on lower shelf of oven at 375 degrees F for about 45 minutes or until center is almost set but still soft. Cool thoroughly on wire rack before slicing.

Source: magazine clipping