4 eggs — beaten
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter — melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate — melted
1 cup pecan halves
1 cup sliced or slivered almonds
unbaked 9-inch pastry shell
Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes.