From-Scratch Pistachio Pudding Recipe
This from-scratch pistachio pudding recipe delivers a rich, creamy dessert made entirely with raw shelled pistachios and simple pantry ingredients. By blending pistachios into a smooth butter and cooking the pudding on the stovetop until perfectly thickened, this pudding offers a naturally nutty flavor combined with a silky texture, enhanced by a touch of almond extract. It’s a delightful homemade treat that requires no artificial flavors or pre-made mixes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Process Pistachios: Add the raw shelled unsalted pistachios to a small food processor or high-speed blender. Pulse and blend continuously, scraping down the sides frequently, for 5 to 10 minutes until the pistachios release their oils and create a thick, creamy pistachio butter. Pause intermittently if the machine overheats to allow it to cool.
- Combine Dry Ingredients: In a heavy-bottomed medium pot, whisk together granulated sugar, cornstarch, and kosher salt until evenly combined to ensure smooth pudding texture.
- Add Wet Ingredients: Whisk in the eggs, whole milk, and the freshly blended pistachio butter into the pot, mixing until fully combined and smooth.
- Cook the Pudding: Place the pot over medium heat. Continuously whisk the mixture to prevent lumps and sticking. Use a spatula occasionally to scrape the edges and incorporate any thickened pudding. Cook for about 8 minutes until the pudding thickens completely and large bubbles form on the surface.
- Strain the Pudding: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a bowl. Press with a spatula to push all the pudding through the strainer, leaving behind any cooked egg bits or large pistachio pieces for a silky finish.
- Finish with Butter and Extract: Whisk the unsalted butter and almond extract into the warm pudding until fully combined, adding richness and a subtle almond flavor.
- Chill the Pudding: Transfer the pudding to a serving dish or individual bowls. Cover the surface with plastic wrap touching the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight before serving.
Notes
- Make sure to scrape down the sides of the blender or food processor often to ensure an even, creamy pistachio butter.
- If your processor gets hot during blending, pause and allow it to cool to avoid burning the nuts or overheating the motor.
- Using a fine-mesh strainer to strain the cooked pudding ensures a perfectly smooth texture free from lumps or cooked egg pieces.
- Covering the surface of the pudding with plastic wrap before chilling prevents skin formation on top.
- This pudding can be served chilled on its own or garnished with crushed pistachios or whipped cream for extra indulgence.
