Pistachio Pudding

pistachio pudding
  • 6Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

These creamy, gently sweet puddings have a whimsical and natural light-green hue that's sure to put a smile on everyone's faces. Finish each cup with a dollop of whipped cream and enjoy the marvelous taste.

Bon appétit...


Main ingredients:


Calories (kcal)
Saturated Fat (g)
0.0 g
Total Fat (g)
0.5 g
Cholesterol (mg)
0 mg
Sodium (mg)
360 mg
Dietary Fiber (g)
0 g
Sugars (g)
18 g
Protein (g)
0 g
Total Carbohydrate (g)
23 g

Step by Step method


1. Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Add 1/4 cup sugar and 2 tablespoons milk and pulse until a paste forms.

2. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining 1/4 cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add 1/2 cup of the warm milk into the mixture to temper the eggs.

3. Scrape the contents of the food processor into the saucepan with the remaining 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, and stir until the butter is melted.

4. Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.