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Makes about 4 dozen

Stuckey's | Pecan pieces
Pecan pieces


For the crust

1 cup (1 stick) unsalted butter, softened

6 ounces cream cheese, softened
1/4 teaspoon fine salt
2 cups all-purpose flour, sifted

For the filling

3 large eggs, beaten
2 2/3 cups light brown sugar, firmly packed
3 tablespoons butter, melted
1/4 teaspoon vanilla extract
1/2 cup chopped pecans
Dash of salt

Make this recipe using Stuckey's Pecans


To make the crust

Combine softened butter, cream cheese, and salt with a fork until smooth. Add flour, about 1/4 at a time; work into smooth dough. Wrap in plastic wrap and refrigerate to chill, about 30 minutes.

Heat the oven to 350°. Shape into 1 1/4-inch balls; press into mini muffin pans to make the shells. Set aside.

To make the filling

Beat the eggs in a large liquid measuring cup or medium bowl. Slowly beat sugar into eggs. Add melted butter, salt, and vanilla. Place about 1/2 teaspoon pecans in each pastry shell; add filling to almost fill the shells. Top with a few nuts. Bake until set, about 25 minutes.



Whether your next road trip is by car or by rail, it’s not really a road trip without taking Stuckey’s along. From our world famous Stuckey’s Pecan Log Rolls to our mouthwatering Hunkey Dorey, Stuckey’s has all the road trips snacks you’ll need to get you where you’re going.

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