4 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
3 tbsp. butter, melted
1 tbsp. vanilla
1 tbsp. almond extract
1 tbsp. chocolate extract
6 oz. 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 degrees F for 50-55 minutes.
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