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.