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From-Scratch Pistachio Pudding

A couple of bowls with homemade pistachio pudding and whipped cream.

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5 from 1 review

Real deal Homemade Pistachio Pudding is one of the most simple, delicious, and underrated desserts out there. Made without any packaged mix, this from-scratch pudding has a nutty and creamy taste and can be utilized in many ways, including digging in with a spoon!

Ingredients

  • 1 cup (140 grams) raw shelled unsalted pistachios
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • 3 cups (680 grams) whole milk
  • 2 tablespoons (30 grams) unsalted butter
  • 1 teaspoon almond extract

Instructions

  1. Add pistachios to a small food processor or high-speed blender (see note).
  2. Process until the pistachios release their oil and are thick and creamy, scraping down the sides frequently, for 5 to 10 minutes. If your machine is getting too hot, pause this process and let it cool down before continuing.
  3. In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Whisk in the eggs, milk, and blended pistachio butter until fully combined. 
  4. Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a spatula to scrape up any thickened pudding in the edges of the pan,  until the pudding has completely thickened and large bubbles are forming, about 8 minutes.
  5. Remove from heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of cooked egg or large pieces of pistachio.
  6. Whisk the butter and the almond extract into the pudding until fully combined.
  7. Pour the pudding into a serving dish or individual dishes. Place a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight. 

Equipment

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

It's a relatively straightforward process to turn the pistachios into a butter. A high-speed blender or a food processor are the two best tools for the job. If you are new to making nut butters, see the Pistachio Butter Tutorial for more details or troubleshooting.