Pistachio Pudding: Simple and Delicious Dessert

Discover the delightful taste of pistachio pudding that beats boxed mixes. A simple, creamy recipe perfect for any occasion.

Course Dessert

Cuisine American

Keyword Pistachio Pudding

Prep Time 25

Chill time 2

Total Time 2 25

Servings servings

Calories 569kcal

Mix ¼ cup milk with cornstarch. Set it aside.
1½ cups milk
In a saucepan over medium heat, warm the remaining milk, heavy cream, and pistachio spread, whisking until it is fully combined and smooth. Bring it to a gentle simmer, but don’t let it boil.
½ cup heavy cream, ½ cup pistachio spread
In a separate bowl, whisk together the sugar and egg yolks.
⅓ cup granulated sugar, 2 large egg yolks
Add the cornstarch mixture to the warm milk. Then, temper the yolks by adding a few spoonfuls of the warm milk before whisking them into the saucepan.
2 tbsp cornstarch, ¼ tsp salt
Cook over medium-low heat, whisking constantly, until thickened (about 5 minutes). Once it reaches a pudding consistency, remove it from the heat.
Stir in vanilla extract and butter. Pour into 4 ramekins, cover with plastic wrap (press directly onto the surface), and refrigerate for at least 2 hours.
1 tsp vanilla extract, 1 tbsp unsalted butter
Garnish with chopped pistachios and serve chilled.
1/4 cup crushed pistachios

Room Temperature Rule – Bring milk, cream, and egg yolks to room temperature for quicker blending.
Cold Slurry First – Always mix cornstarch with cold milk to dodge lumps.
Low & Slow – Keep the pot at medium‑low heat; boiling can break the pudding.
Constant Whisking – Five solid minutes of whisking = no scorched bottom. Your arm workout for the day!
Finger Test – When the pudding coats the back of a spoon and leaves a clean trail after you swipe, it’s done.
Flavor Boost – For a greener hue and deeper taste, stir in a drop of natural green coloring or extra pistachio spread. no neon packets required.