Pistachio Pudding Recipe

Rich and creamy with nutty flavor and just the right amount of sweetness, this easy pistachio pudding recipe will make boxed mixes a thing of the past at your house!

Course Dessert

Cuisine American

Keyword Homemade Pistachio Pudding, Pistachio Pudding, Pistachio Pudding Recipe

Prep Time 15

Cook Time 10

Other Time: 4

Servings servings

Calories 283kcal

Author Faith Gorsky

Ingredients

Pistachio Paste:

1 cup shelled raw unsalted pistachios
6 tablespoons granulated white sugar
2 tablespoons whole milk or unflavored milk of choice

Pudding:

3 large egg yolks
1/4 cup granulated white sugar
2 tablespoons cornstarch
2 1/4 cups whole milk divided into 1/4 cup + 2 cups (or unflavored milk of choice)
1/8 teaspoon salt
1/2 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract or pistachio extract if you can find it
2 tablespoons unsalted butter
Green food coloring optional; see Notes

Optional Garnishes:

US Customary - Metric

Instructions

Make the Pistachio Paste:

Add the pistachios and sugar to a food processor and process until very finely chopped. Add the milk and process until smooth and creamy.

Make the Pudding:

Beat the egg yolks and sugar. Add the egg yolks and sugar to a medium bowl and beat until fluffy.
Make the cornstarch slurry. Add the cornstarch and 1/4 cup milk to a small bowl and whisk to combine to form a slurry.
Heat the milk and temper the egg yolks. Add the remaining 2 cups milk and salt to a 3-quart saucepan over medium heat. Once it’s hot enough to steam and just starting to form bubbles around the outside, starting with a couple drops of hot milk at a time, gradually whisk 1 cup of milk into the egg yolk mixture to temper it.
Cook to thicken. Pour the tempered egg yolk mixture into the pot with the rest of the milk, whisking to combine. Whisk in the pistachio paste. Whisk in the cornstarch slurry and cook until thickened, about 5 minutes.
Finishing touches. Add the vanilla extract, almond extract, and butter, whisking until incorporated.
OPTIONAL: If you want a smooth pudding, now is the time to strain the pudding through a fine mesh sieve to remove the pistachio bits. This is also the time to add green food coloring if you want to.

Chill:

Ladle the pudding into 7 glasses (6-ounce glasses or ramekins work well), and place a piece of plastic wrap directly on top of each. Cool to room temperature (about 1 hour), and then refrigerate to chill (about 3 hours).

Serve:

Once chilled, serve topped with whipped cream and chopped pistachios if desired.

Notes

Recipe Yield, Serving Size, and Nutrition Information: This recipe makes about 3 1/2 cups of pudding, which is 7 (1/2-cup) servings. The nutritional information is given for each serving without the optional garnishes.
Storage: After cooling to room temperature, store homemade pudding covered in the fridge for up to 4 days. To prevent a skin from forming on top, place a piece of plastic wrap directly against the top of each pudding and store them in the fridge that way.
Green Food Coloring: This is completely optional. If you want to add food coloring, do it a drop at a time, stir in it, and then add more if desired. Until it's stirred in you won't know what it looks like, and you can always add more but you can't take it out!

To Use This Pudding to Make Watergate Salad:

After making the pudding, transfer it to a large bowl. Put a piece of plastic wrap directly on top, cool to room temperature (about 1 hour), and chill for at least 3 hours (or overnight).
Once chilled, stir in the following: 8-ounce can well-drained crushed pineapple, 1 cup miniature marshmallows, and 1/2 cup chopped pecans (or any nuts you like). Then fold in 1 1/2 cups thawed Cool Whip. If desired, you can add 1/2 cup of sweetened shredded coconut as well.
Top each serving with a maraschino cherry and enjoy!

Nutrition