1. Whisk together evaporated milk and egg yolks in medium saucepan. Head over medium-low heat, stirring constantly until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
2. Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.