Bordelonville Pecan Filling

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READY IN: 20mins
Recipe by Margie Brock

This recipe was given to me in 1981 by a little french lady who told me this was a secret family recipe. I used it for years as a filling for the wedding cakes I made. It just can't be beat.

Ingredients Nutrition


  1. Cook the butter, sugar and milk in a saucepan until thick.
  2. Add pecans until of a thick consistency.
  3. Cool and spread between the layers to be frosted.
  4. The filling will harden as it cools.

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