Go Back
Creating a smooth and creamy pistachio pudding starts with proper technique, particularly when combining your dry and wet ingredients. To prevent lumps, it’s essential to mix your dry ingredients thoroughly before introducing any liquid. Begin by sifting your cornstarch and sugar together in a bowl. This step not only breaks up any clumps but also ensures that the cornstarch is evenly distributed.
Print

Homemade Pistachio Pudding

Indulge in the nostalgic flavors of homemade pistachio pudding with this creamy dreamy recipe! This delightful dessert brings memories of family gatherings and is perfect for any celebration. With simple ingredients, you can create a velvety treat that's both delicious and nutritious. Learn about the benefits of pistachios, explore variations, and discover serving suggestions that will wow your guests! #PistachioPudding #HomemadeDesserts #HealthyTreats #FamilyRecipes #DessertLovers

Ingredients

1/2 cup shelled pistachios (unsalted, roughly chopped)

2 cups milk (whole or almond milk for a vegan option)

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter (or coconut oil for a vegan option)

Optional: Whipped cream and additional chopped pistachios for topping

Instructions

Prepare the Pistachios: Start by placing the shelled pistachios in a food processor. Pulse them until they are finely ground but not a paste. Set aside a tablespoon for garnish later.

    Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.

      Add the Milk: Gradually whisk in the milk until the mixture is smooth and there are no lumps.

        Infuse with Pistachios: Stir in the ground pistachios into the milk mixture. Place the saucepan over medium heat.

          Cook the Mixture: Constantly stir the pudding as it heats to prevent it from sticking to the bottom. Continue cooking until the mixture thickens and begins to bubble, about 5-8 minutes.

            Add Flavor and Finish: Once thickened, remove the saucepan from the heat. Stir in the butter (or coconut oil) and vanilla extract until fully melted and combined.

              Cool the Pudding: Pour the pudding into individual serving dishes or a large bowl. To prevent a skin from forming, cover the surface with plastic wrap directly touching the pudding. Let it cool at room temperature for about 30 minutes, then refrigerate until completely chilled, about 2-3 hours.

                Serve: Once chilled, give the pudding a gentle stir. Spoon it into serving cups and top with a dollop of whipped cream and sprinkle the reserved chopped pistachios on top.

                  Prep Time: 15 minutes | Total Time: 3 hours | Servings: 4-6