Nut lovers, this pie is the dessert for you. We take pecan pie to the next level by adding in slivered almonds and a hint of cinnamon.

Yield: Serves 10



  • Pastry for a deep 9 inch single crust pie
  • 2/3 cup granulated sugar
  • 2 tsp cinnamon
  • 4 large eggs
  • 1 cup light corn syrup
  • 2 tbsp salted butter, melted
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 cup pecans
  • 1/2 cup slivered almonds
  • Cinnamon-flavoured whipped cream*


  1. Preheat oven to 350°F.
  2. Roll out pastry and fit into a glass pie plate; set aside.
  3. Using a whisk or the low speed of an electric mixer, beat together sugar, cinnamon, eggs, corn syrup, butter, vanilla and almond extract just until blended. Do not overmix.
  4. Stir in pecans and almonds. Pour into pie shell.
  5. Bake at 350°F for 70 - 75 minutes. If edges of pastry begin to overbrown, cover with strips of foil.
  6. Cool on a rack. Pie may be refrigerated for up to 48 hours. Do not freeze. Serve with whipped cream.
Nutritional analysis per serving:


322 calories, 16.1 g fat, 4.8 g protein, 42.6 g carbohydrate, 2 g fibre, 116 mg sodium


*Ingredient not included in nutritional analysis.