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Creamy pecan soup recipe

Creamy pecan soup recipe

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  • Dish type
  • Soup

This soup is completely different from the average soup. Enjoy on those cold winter days.

13 people made this

IngredientsServes: 8

  • 30g butter
  • 80g finely chopped onion
  • 3 tablespoons finely chopped garlic
  • 1.5 litres chicken stock
  • 175g tomato puree
  • 475ml double cream
  • 2 tablespoons lemon juice
  • 360g pecan pieces
  • 3 tablespoons finely chopped tinned chipotle chillies in adobo sauce
  • salt to taste
  • 4 tablespoons chopped pecans for garnish

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
  2. Pour the chicken stock into the pan and whisk in the tomato puree, double cream and lemon juice. Turn the heat to high and bring the soup to the boil. Turn the heat down to medium-low, add the 360g pecan pieces and the chopped chipotle chillies and simmer the soup until the pecans soften, about 30 minutes.
  3. Set aside 500ml of soup. Pour the rest of the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pan. Alternately, you can use a hand blender and puree the soup right in the cooking pan.
  4. Stir the reserved 500ml of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

Ingredients

Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (11)

by Becky Stacey

Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans first, and it is divine! I used sea salt on the pecans as they roasted, and then used the sea salt from the pan to season the soup when it was done. Thank you for the recipe, I will certainly make this again and again!!-13 Oct 2010

by Kym Cox Surridge

This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth and coconut milk (my standard sub for cream); otherwise I followed the recipe exactly. I'd probably try this again and use a tomato rather than paste--or omit it altogether. A dried chipotle would add an interesting smokiness.-07 Jan 2009

by Maron Thorne

I haven't made it yet but am anxious too! After reading the recipe and the reviews it seemed to me that if you toast the Pecans, it might add a depth of flavor that you are missing. I am going to try toasting them and see if that helps.-26 Aug 2010


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  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1 butternut squash (about 2 pounds), peeled, halved, seeded and cut into 1-inch chunks
  • 1 medium Granny Smith apple, peeled, cored and cut into 1-inch chunks
  • 1 can (14 ounces) reduced sodium chicken broth
  • 1/3 cup orange juice
  • 2 teaspoons McCormick® Ground Cinnamon
  • 1 teaspoon McCormick® Ground Ginger
  • 1 cup fat free half-and-half
  • 6 tablespoons reduced fat sour cream
  • 1/4 cup toasted chopped pecans

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Recipe: Perfect Creamy minestrone soup

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Yogurt is often a snack many individuals neglect. Occasionally people choose to eat yogurt over a nutritious lunch which is not the right idea. As a food, however, yogurt is one of the best things you are able to reach for. It contains a great deal of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by most people. Try including some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. This minimizes your sugar absorption without lowering the taste of your snack.

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We hope you got benefit from reading it, now let’s go back to creamy minestrone soup recipe. You can cook creamy minestrone soup using 14 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Creamy minestrone soup:

  1. Provide 4 slice of Bacon diced.
  2. You need 1/2 cup of Chopped onion.
  3. Provide 2 (10 oz) cans of condensed beef broth.
  4. Provide 1 clove of Garlic chopped.
  5. You need 1 can (14 oz) of pinto or Romano beans.
  6. Take 2 of Thinly sliced carrots.
  7. Get 2 small of zucchini sliced.
  8. Take 1/2 tsp of Italian seasoning.
  9. You need 1/2 cup of Small shell shaped pasta.
  10. Use 2 cup of Milk.
  11. Provide 2 tbsp of Flour.
  12. Get 1 can (14 oz) of spaghetti sauce.
  13. Take 1 cup of Water.
  14. Take to taste of Salt n pepper.

Steps to make Creamy minestrone soup:

  1. In a large pot cook the bacon until crisp remove the Bacon and set aside.
  2. Use the drippings to cook the onion and garlic until tender.
  3. Stir in beef broth, spaghetti sauce, beans, water, carrots, zucchini and Italian seasoning.
  4. Bring to a boil.
  5. Reduce heat cover and simmer 10 minutes or until veggies are tender.
  6. Add pasta and cover.
  7. Simmer for another 10 minutes or until pasta is tender.
  8. In a bowl stir in a small amount of milk into flour to make a paste gradually stir in remaining milk.
  9. Add this mixture to pot cook and stir over medium heat until mixture boils and thickens.
  10. Season with salt and pepper to taste.
  11. Sprinkle reserved bacon bits over each serving.

If you find this Creamy minestrone soup recipe useful please share it to your good friends or family, thank you and good luck.


Recipe Summary

  • ¼ cup chopped pecans
  • 3 cups cake flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan set aside. Sift together flour, salt, and baking soda into a medium bowl set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.


Pressure Cooker Split Pea Soup With Horseradish Cream

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups — and freeze well, so they are worth having on hand. If you don’t have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)


Creamy Chickpea Soup

With their nutty, buttery flavor and creamy texture, chickpeas can be transformed into the dreamiest soup. Drizzle with an easy paprika oil for an elegant touch, and if you want extra crunch, our addictive Crispy Chickpeas.

large onion, thinly sliced

large carrots (8 oz), chopped

leek, white and light green parts only, sliced

15-oz cans low-sodium chickpeas, rinsed

cups low-sodium vegetable broth

  1. Heat olive oil in a large Dutch oven or a heavy-bottomed pot on medium. Add onion, carrots, leek, garlic, and 1/2 tsp salt and cook, covered, stirring occasionally, 5 minutes.
  2. Add all but 1/4 cup chickpeas and cook, covered, stirring occasionally, until vegetables are tender, 5 to 6 minutes.
  3. Add vegetable broth and 2 cups water and bring to a boil, then reduce to a simmer until vegetables are very tender, 10 to 12 minutes. Remove from heat.
  4. While soup simmers, make paprika oil: Heat canola oil and paprika in a small saucepan on medium until warm. Remove from heat, strain, and let cool. Roughly chop remaining 1/4 cup chickpeas.
  5. With an immersion blender or a standard blender, in batches, puree soup until very smooth. Serve drizzled with paprika oil and topped with reserved chickpeas (or Crispy Chickpeas). Save remaining paprika oil for another use.

PER SERVING: 310 calories, 10.5 g fat (1.5 g saturated), 11 g protein, 555 mg sodium, 45 g carbohydrate, 12 g fiber


Reviews

This soup is fabulous, even with frozen peas. When you add the peas, cook for 2 minutes only. so the soup will retain a very bright green color I increased the parsley and mint to 1/3 - 1 /2 cup each. The soup takes a long time to puree until smooth in the food processor. Instead of the creme fraiche and cream, I put a small dollop of sour cream in the soup, with a sprig of mind. Absolutely delicious served cold.

I make this soup every summer with fresh herbs from the garden. I only use 1 T butter and omit the cream. It is super tasty - we serve it chilled.

fabulous, we've a local farm grows field peas exclusively, they're kinda tough, so I process them this way. then grow some backyard melt in mouth peas to be thrown in at the very end. Yay for more than lamb or julep recipes.

Very tasty soup, an Easter staple every year. I have a Thermomix, which can blend the peas to become very smooth. I needed to cook my fresh peas for 25 minutes though. so I would recommend to adjust the cooking time according to the state of the peas.

I made the soup with the described ingredients. Like other reviewers, I'm only giving it 3 forks because of the pea skins that remain in the soup. I did some of the soup with emmersion blender, but found that it left soup too lumpy. Then I finished it off using my bullet blender which made it creamier but still had skins. I had to add salt because I thought it was too bland. You can eat the soup with the skins in it. It is tasty but I went and took out my seive strainer and passed all the skins through it. At the end it made about 4 1/2 cups of perfectly pureed pea soup. It is a lot more work to do this, but it is the only way you will get the soup without the skins. Because of all the extra work, I'm not sure I will make it again. Much easier to make a regular pea soup. p.s. I did layout out my 6 cups of frozen peas on waxed paper for several hours so they would thaw out completely before cooking.

Pea soup recipe with some interesting ingredients. It ended up tasting pretty solemn, so I added some balsamic vinegar to pep it up which I thought improved it significantly.

Very pretty and tasty soup and easy to make. Thought it lacked a little bit of nuance to warrant 4 forks, despite the creme fraiche/cream swirl and mint/parsley emulsion.

Everyone loved this soup! We had to use canned peas. It lacked the beautiful bright green colour pictured in the photo, but the taste was excellent.

This was an amazing soup. I made it with rack of lamb that had various herbs including mint. Made it as is. No changes. It was great.

This was really interesting and delicious and super quick to make. I can't wait to try this chilled. I used frozen peas, which I forgot to thaw so it took a few more minutes to bring it up to simmering. I tried using my immersion blender but it just didn't get as smooth as I wanted so I put it in the Vitamix for a minute and it was beautiful and silky. My husband doesn't eat dairy so I omitted the dairy topping and it was still wonderful.

Delicious, easy and healthy --what more could you ask for? I first made this for a potluck. My co-workders raved about it. My family loved it as well --even my 13 year old. Making it again tonight. By the way, the creme fresh would be a lovely addition, but it's not necessary.

This was delicious and relatively light. I did not have parsley so grabbed some cilantro from the garden, as well as mint and green onions. Chopped them up separately and let people add as they so desired.

Made this recipe for Easter dinner. It was a hit but thought it needed more mint. The only problem I have with making soup from frozen peas is that the consistency is never smooth. Straining helps but it becomes more watery and less tasty. What is always important of course, in any recipe is taste but would have preferred it to be smoother.

I made this for Easter and served as a first course at room temperature. It was well received. The best part was that I used some of the leftover soup as a base for a pasta sauce. I used cubes of leftover ham, added the soup and a little cream and parmesan and served this with orecchiette. It was delicious!

This is my 2nd time making this soup (for Easter dinner). It is so lovely! It is also very quick to make and requires so few ingredients. I used leeks instead of onions this time and added in fresh basil this time, as well as the parsley and . This is such a good recipe!

A blender will purée soup smoother than a food processor. Do it in small batches for smoothest finish. I added a little more mint than called for used plain Greek yogurt in place of the crime fraiche which added a little tang. Delicious.

Served this chilled and a bit "chunky" at a dinner party for 20 last night and it was a huge hit. The fresh mint really puts this over the top.

Very nice soup--I made it exactly per the recipe, using frozen peas. Served 7 people. If you only cook the peas for the 2 minutes and puree them immediately, the color is really bright green and gorgeous. I had to puree them in the Cuisinart repeatedly to get the soup smoother. I think diluting the soup with a bit of water might have been a good idea. Mint nice!

Yum! We loved this soup. Both my 19 month old son and picky husband loved it and kept asking for more. I substituted lowfat sour cream and milk for the creme fresh and the water or cream. I used organic frozen sweet peas for our peas. To blend it, I used our vitamix on the soup setting and it was fantastic, just like the photo. Smooth, great texture no need to add extra salt and pepper at the end. This will become a week day staple, but would be fancy enough for guests and really healthy.

Yummy! Added a leek in with the onion, used chicken broth cause it's all I had and skipped the parsley, doubled the mint. heavenly!

Wonderful! Fresh, fabulous flavour! I added a bit of fresh thyme, because I had it. I probably used more mint than called for, but not too much. I used 4 cups frozen peas, 2 cups fresh and added some asparagus (also, just because I had it). My new Easter staple for certain.

The soup was well received by most of my Easter guests. I found it was too grainy after puréeing it so I strained it to get the silky texture I was looking for. Still it was smooth and not silky in part, I suspect, because it is not cooked long. It was bright green though! I'll be looking for another version to try.

We made this tonight per recipe instructions, with one addition of some chopped celery cooked along with the onions. The 1/4 cup of mint called for in the recipe worked perfectly with the recommended quantity of peas. It is easy enough for a weeknight meal, but nice enough for company. I agree with previous reviewers who commented that an immersion blender didn't seem to puree the soup enough - even with the stick blender on high speed, the soup still had 'texture'. We transferred the soup to a Vitamix (I suspect any blender would work) and the result was a silky smooth soup that was gorgeous green - exactly like the photo accompanying the recipe. Four stars - this is a keeper.

Made this yesterday and am eating it cold today. The flavors are so delicious today, I would recommend making it in advance so the flavors can deepen. I used my blender, and have no pea skins at all left in my soup. Maybe it's because I used young fresh peas? Not sure, but this soup is simple and delicious. Will definitely be part of my spring chilled soup rotation, but will try it with frozen peas this winter too.

This was even better than I was expecting, despite the great reviews. My only regret is that I didn't have a lot of peas so I was only able to make 1/3 of the recipe. I figured that was enough for my husband and I. What I didn't expect is that both of my kids would taste it and demand their own bowls. I can't imagine it being the same with frozen peas. My only changes were that I used 1/2 scallion whites and 1/2 yellow onion and also I used Mexican creme because that's what I had on hand. Like the other reviewer said, it can be served chilled as well. Served it w/ a goat cheese, blueberry salad. Yum!


Reviews

Wow! Love the flavor of this soup. We've been eating a lot of soup lately and I'm always looking for new & different recipes, so naturally Lettuce Soup caught my eye. I was really skeptical it would be good -- boy was I wrong. I used only iceberg lettuce in the soup. The only change I made was to replace the water with chicken broth and added about 1/8 tsp red pepper flakes. The soup reminds me of classic French Vichyssoise soup (potato & leek) -- very elegant soup. Definitely will make again, both for family and company.

I add some mushrooms and parsley. surprise delicious taste

Also very good at room temperature. Drizzled a bit of truffle oil on top also as I had it.

Thank you for updatingn us with such mouth watering recipe. Earlier I used to follow this recipe -http://www.organicgarden.co.in/index.php/blog/cat/recipe/post/fruits-lettuce-salad/ along with minor innovations. I ma glad I stumbled upon this recipe of yours. This one is amazing!

I found this recipe by searching Google for "how to eat all the lettuce in your CSA," since last year much of it went to waste. I just don't care to eat that much salad. I, like others, was skeptical of lettuce soup, but based on others' reviews I gave it a shot and am SO GLAD I DID! I'm vegan, so I substituted Earth Balance for the butter. I also used Better than Buillion's vegan "chicken" stock instead of water and added about half a cup of cashews, then threw it all in the Vitamix. It is delicious! I'm super happy with it and will make it again. Thanks for a creative and tasty way to get the most out of my CSA! Rating this recipe four stars for making lettuce soup taste delicious.

I had bought WAYYY more lettuce than I could ever eat because it was beautiful! So I tried this recipe pretty much as written. Used an immersion blender as I like it a bit chunky and added a splash of half and half. Never would have believed it would be this good. I might eat the whole pot myself in one sitting. And would still be fairly low cal for a meal!

This recipe with a bit of tweaking makes a surprising and very elegant soup. I used some turkey/pork stock I had on hand, (otherwise I would have used chicken or vegetable). I added some freshly grated nutmeg to good effect, more salt and more garlic. At the table I grated some Romano cheese on top.

I would NEVER have guessed that lettuce would work in soup, but it really did. I used dried cilantro because I was out of coriander, and I stirred in a bit of cream instead of butter at the end. I served it to my mom without telling her what it was and she liked it. Then I told her it was lettuce and she said she it grossed her out. Moral: don't give away the ingredient list and people will love it.

I found this to be a great recipe for my glut of lettuce this year. I froze half of it for 2 days and defrosted it in the fridge next day and reheated. The reheat was very good - taste and color.

Used spring onions from the CSA, chicken stock for the water, and added some crushed pepper, turmeric, and a little bit of fennel fronds. I also used a variety of greens including beet greens, bak choy, and kale. I tempered some plain full fat organic yogurt and added that in to make it creamy. This was reminiscent of cream of spinach soup. If I do it again, I will out the red colored greens such as the red beet greens because it made this a weird color. Used an immersion blender to puree. The soup was full of body and satisfying and just felt healthy. Also, I was tempted to add more water in the beginning but the greens really cook down so I'm glad I refrained. You could also add liquid towards the end if it's too thick. I could probably come up with a lot of variations on this soup too. Great basic recipe.

Fantastic! Great way to use up older vegetables and herbs. I had no coriander, so I did use fresh parsley, rosemary, cilantro, thyme. Also added limp broccoli. Just 1/8 t red pepper added alot. Needed one more cup of water or broth.

Very tasty for a cold autumn day. I didn't have high expectations because I usually only eat lettuce in a salad or sandwich. However, I did enjoy this soup. I made no modification other than not peeling the potatoes and being very loose with measurements. And I served with a generous amount of parmasan cheese.

Simple and delicious. Added a few chili flakes, as suggested by others. Was a little short on lettuce, so chopped up a head of Baby Bok Choy and it turned out really well. Adding it to the recipe box.

The fact that this soup is so good is just plain nutty. I added a pinch of saffron, a tsp of anchovy paste (probably not enough to add a lot of flavor) and used white pepper instead of black pepper. I'm not a salt person, but make sure to use enough salt. It's reminiscent of a potato leek soup. Very yummy, very easy and great way to get rid mof CSA lettuce. Especially if you don't love salads! Can't wait to eat more leftovers tomorrow!

This was surprisingly wonderful. A great way to use CSA lettuce. I used a very dark green romaine-type lettuce. Only made half the recipe since I live alone. I added a celery stalk and 1/4 cup of portabello mushrooms and used olive oil instead of butter. I sprinkled feta cheese on it. The next day I added leftover red, black, & wild rice to it.

Great soup, I doctored it with more garlic, red pepper flakes, onion powder. Couldn't get it to puree smoothly in the blender, any suggestions? It ended up looking like parsley speckled soup. Did I not cook the lettuce enough?

We really enjoyed it - used white pepper and a dash of saffron. garnished w/ sour cream and bacon. we'll make this again!

It was a little bland, so I fried up some bacon, added a few splashes of white wine vinegar, dried onion, chipotle pepper powder, red pepper flakes, dried raisins, celery salt, and sea salt. Spiced it right up.

Excellent soup, came together quickly. I subbed olive oil for butter, used half green onions and half regular onions and romaine for the lettuce. added a couple of red pepper flakes for a little heat and pureed it with an immersion blender. I will make this again

Wow! Surprisingly and freakishly delicious! I ate it luke warm with chopped cucumber and greek yogurt..the perfect summer soup.

I have to say I was very surprised by this recipe. My husband who is somewhat picky liked this enough to finish all the leftovers in the fridge, and that is saying something. I use this recipe to finish up the rest of the lettuce from our Community supported Agriculture veggie delivery, since we usually get a lot of lettuce and the hubby hates salad, it is perfect.

I've made this several times and my whole fam loves it. I add whatever veggies I have to it and it's always great. I also add rosemary in addition to the coriander. Would be hard to mess up.

This recipe is not worth it, very bland. I put it through a sieve after the blender to get rid of the slimy texture.

I used leaf lettuce and ended up with OK-tasting but slimy results. Even after pureeing, the texture was not acceptable.

Very nice subtle flavor. We don't eat a lot of butter, so the only butter I used was the last tablespoon to finish it. Used olive oil at the beginning otherwise, left everything as is. As a main course this was exactly enough for 2 people. Will be making it again!


Vegan Cream of Mushroom Soup

Cream of mushroom soup is a staple that is used as a base in many homemade dishes. It's well-suited for that or tasty enough to enjoy by itself. If you love cream of mushroom soup but want or need a vegan option, you are in luck. You can make this vegan cream of mushroom soup using vegetable broth, soy milk (or any vegan milk substitute you prefer), and a dairy-free sour cream substitute.​​

This popular dairy-free and vegan mushroom soup is easy and super tasty. It doesn't require any fancy equipment, just some slicing, dicing, sauteeing, and heating on the stovetop.

If you want or need this simple homemade mushroom soup recipe to be gluten-free as well as vegetarian and vegan, there's an easy solution. It does call for flour as a thickener, but you could just as easily use an equal amount of cornstarch dissolved in about 2 to 3 tablespoons of water. Use this mixture to thicken it up and keep this cream of mushroom soup completely wheat-free and gluten-free. Also, check to make sure that your vegetable broth is gluten-free as well, as some are, and some aren't. It's also very easy to make your own homemade vegetable broth. That way you'll know exactly what is in it.


Creamy pecan soup recipe - Recipes

For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5 inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)

On a lightly floured surface roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan press firmly in place. Trim edges. Refrigerate 15 minutes.

To assemble: Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.)

Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.