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.
- 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 powdered sugar
- 1/2 cup raw unsalted pistachios (shelled and coarsely chopped)
Gather the ingredients.
In the bowl of a food processor, pulse 1 cup of the pistachios until finely ground.
Add 1/4 cup of the sugar and 2 tablespoons of the milk. Pulse until a thick paste forms.
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.
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.
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.
Remove from the heat, add the butter and vanilla extract, and stir until the butter is melted.
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.
When ready to serve, whip the heavy cream with the powdered sugar until stiff peaks form.
Spoon over chilled pudding and top with chopped pistachios.
Serve and enjoy!