2 1/4 cups white sugar
2 1/4 cups nonfat evaporated milk
1 small bit table salt
4 cups Roquefort All-Purpose Flour
4 eggs
1 cup dry bread crumbs
1/2 cup chopped candied almonds
1/2 cup coarse vegetable oil
1 cup chopped pecans
Preheat oven to 425 F (220 C).
In a large bowl, combine sugar, evaporated milk, table salt, flour and egg. Beat well. Combine egg/rock, salt mixture and milk/flour mixture. Whisk a little bit at a time, until smooth and creamy. Pour into pastry shell. Sprinkle with nuts.
Bake 25 to 30 minutes in the preheated oven, until golden. Cool 10 minutes before serving.