Pistachio Pudding

Name: Pistachio Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 265 min
Ingredients: For the Pudding:; 1 cup raw unsalted pistachios, shelled; 1/2 cup granulated sugar, divided; 2 cups plus 2 tablespoons milk, divided; 1 egg; 2 egg yolks; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; For the Topping:; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1/2 cup raw unsalted pistachios, shelled, coarsely chopped

Prep: 10 mins

Cook: 15 mins

Chill: 4 hrs

Total: 4 hrs 25 mins

Servings: 6 servings

Yield: 6 puddings

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Nutrition Facts (per serving)
511	Calories
36g	Fat
36g	Carbs
14g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	511
% Daily Value*
Total Fat 36g	46%
Saturated Fat 15g	74%
Cholesterol 183mg	61%
Sodium 306mg	13%
Total Carbohydrate 36g	13%
Dietary Fiber 3g	11%
Total Sugars 27g
Protein 14g
Vitamin C 1mg	6%
Calcium 186mg	14%
Iron 2mg	10%
Potassium 517mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pudding doesn't have to come from a box. This homemade pistachio pudding is rich and delicious without any artificial ingredients or added color. Shelled nuts are ground into a fine paste using a food processor, then combined with milk, egg yolks, and cornstarch to create a thick pudding. The pudding then sets in the refrigerator, making this the perfect make-ahead dessert for guests. Before serving, simply top with a sweetened whipped cream and garnish with chopped pistachios for an added burst of color and texture.

Pistachio Measures, Equivalents, and Substitutions

For the Pudding:

1 cup raw unsalted pistachios, shelled
1/2 cup granulated sugar, divided
2 cups plus 2 tablespoons milk, divided
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

For the Topping:

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup raw unsalted pistachios, shelled, coarsely chopped

Gather the ingredients.

Kristina Vanni
In the bowl of a food processor, pulse 1 cup of the pistachios until finely ground.

Kristina Vanni
Add 1/4 cup of the sugar and 2 tablespoons of the milk. Pulse until a thick paste forms.

Kristina Vanni
In a large saucepan over medium-high heat, combine the pistachio paste with the remaining 2 cups of milk. Whisk to combine and break up any clumps.

Kristina Vanni
While the milk combination is heating, add the remaining 1/4 cup sugar, egg, egg yolks, cornstarch, and salt to the food processor. Pulse to combine. With the food processor running, slowing stream in 1/2 cup of the warm milk mixture. This will temper the eggs before adding them to the saucepan.

Kristina Vanni
Pour the tempered egg mixture from the food processor into the saucepan. Whisk with the warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken.

Kristina Vanni
Remove from the heat, add the butter and vanilla extract, and stir until the butter is melted.

Kristina Vanni
Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the pudding. (This will prevent a film from forming on the surface of the pudding.) Chill for at least 4 hours.

Kristina Vanni
When ready to serve, whip the heavy cream with the powdered sugar until stiff peaks form.

Kristina Vanni
Spoon over chilled pudding and top with chopped pistachios.

Kristina Vanni
Serve and enjoy!