Pistachio Pudding

Pistachio Pudding

 Kristina Vanni

Prep: 10 mins
Cook: 15 mins
Chill: 4 hrs
Total: 4 hrs 25 mins
Servings: 6 servings
Yield: 6 puddings
Nutrition Facts (per serving)
511 Calories
36g Fat
36g Carbs
14g Protein
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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.


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

Steps to Make It

  1. Gather the ingredients.

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

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

    Pistachio Pudding
     Kristina Vanni
  4. 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. 

    Pistachio Pudding
     Kristina Vanni
  5. 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. 

    Pistachio Pudding
     Kristina Vanni
  6. 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. 

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

    Pistachio Pudding
     Kristina Vanni
  8. 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.

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

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

    Pistachio Pudding
     Kristina Vanni
  11. Serve and enjoy!