• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Homemade Pistachio Pudding

April 18, 2011 by Joy the Baker 163 Comments

pea

stash

eeee

ooooooo

IMG_2352

Last week I had two cups of milk, two eggs, and twenty minutes.  I took to Twitter to ask you what kind of pudding I should make with my perishables and time.  You answered:  Chocolate.  You answered:  Butterscotch.  One of you mentioned:  Pistachio.  Sold.

Pistachio pudding is so much more than the pale green, instant box, powdery stuff.  Truly.

This pale green Pistachio Pudding is made from homemade pistachio paste.  This is totally good news, right!?  Pistachio, sugar, and just a touch of water.  Stir this paste into warmed milk and eggs, and call it pudding.  It’s just about that easy.

Spring pudding.  I made it and I want you to also.

Oh wait!  I didn’t tell you what this pudding tastes like.  Pistachios.  … and sugar.  Go figure.

Homemade Pistachio Pudding

makes 6 small ramekins

adapted from cooks.com

Print this Recipe!

Pistachio Paste:

1/2 cup salted pistachio nuts

1/3 cup granulated sugar

2 tablespoons water

Pudding:

2 cups whole milk

2 large egg yolks

1/3 cup granulated sugar

2 tablespoons cornstarch

pinch of salt

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, softened

1/2 cup pistachio nuts, chopped

To make the Pistachio Paste:  place pistachios in the bowl of a food processor.  Pulse until the nuts are in small bits.  Add the sugar and water, and blend until relatively smooth.  Easy!

To make the Pudding:  Spoon Pistachio Paste into a medium saucepan.  Add the milk and whisk over medium heat.  Heat milk and pistachio until steamy and hot.

While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt.  Mixture will be thick.  Keep whisking until it’s smooth.  Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture.  Whisk together.  Add another half cup of hot milk and whisk to incorporate.  Return the milky egg mixture into the saucepan over medium heat.

Heat pudding mixture over medium heat until thick and bubbly.  Whisk almost constantly.  You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened.  Remove from heat and stir in butter and vanilla extract, until butter is melted.  Pass cooked pudding through a fine mesh strainer set over a medium bowl.  This will ensure that any cooked egg bits don’t make it into the finished pudding.  Press the pudding through the strainer.  Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you’d like

Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.

Top with lightly sweetened whipped cream and chipped pistachios.

Pudding will last, covered in the refrigerator, for up to 4 days.

Previous PostNext Post

Filed Under: Gluten-Free, Holiday, Recipes

Previous Post: « Hot Cross Biscuits
Next Post: Chicken Pot Pie with Cream Cheese and Chive Biscuits »

Reader Interactions

Comments

  1. Megan

    April 18, 2011 at 4:42 am

    I just giggled at that last line: “Pudding will last, covered in the refrigerator, for up to 4 days.”
    Yeah right. More like 4 minutes! Hand me that spoon!

    Reply
    • Dalla Betta Mark Diana

      June 2, 2016 at 2:52 pm

      Doubled recipe for addition to Strawberry Pineapple Ambrosia made with kosher marshmallows; had to use single malt scotch because we’re out of vanilla extract…divine, simply divine while warm before chilling! Who could go back to instant green dyed pudding mixes after such as this recipe?!?

      Reply
  2. A Plum By Any Other Name

    April 18, 2011 at 4:27 am

    LOVE pistachios. Just made pistachio ice cream last week … we must be channeling the same nut gods. Your pudding looks fanastic!

    Reply
    • Channon

      April 18, 2011 at 7:25 am

      I am right there with you gals. I made a secret Indian rice pudding that uses coconut milk and pistachios. It is served warm. YUMMY! (ok, it’s not secret exactly, but not it’s made much in US restaurants and taught to me by the best chef, and Indian man named Mel who is now in Chicago. [Roanoke misses you Mel])

      Reply
      • Cyndi

        January 15, 2018 at 9:59 am

        Channon, if you can still read this… please post the secret Indian rice pudding recipe. Pretty please?!

        Reply
  3. Rach

    April 18, 2011 at 3:56 am

    You are the pudding queen! I can practically taste this. I also love to crowdsource food through twitter!

    Quick question, though – d’you reckon I could get away with pasting the pistachios using a mortar and pestle rather than a food processor? ‘Cause I have a mortar and pestle, but I don’t have a food processor (cue tiny violins).

    Reply
  4. Lauren at Keep It Sweet

    April 18, 2011 at 3:19 am

    Love the green pudding! Do you think you could sub out pistachios for peanuts?

    Reply
  5. Lora

    April 18, 2011 at 2:38 am

    Fan
    Tast
    ic!

    Reply
  6. Ruth

    April 18, 2011 at 2:15 am

    Pistachio would’ve been my choice too. This looks awesome. Bookmarked!!

    Reply
  7. Averie (LoveVeggiesAndYoga)

    April 18, 2011 at 2:14 am

    It’s awesome looking! Twitter to the rescue, 20 mins later, you were totally in business. And I dont know if you shoot your photos “impromptu”, i.e. right after you make something without too much planning…but whatever your methods are….your images are always sooooo beautiful! Just gorgeous!

    Reply
  8. Abby

    April 18, 2011 at 2:10 am

    I have been looking for a homemade pistachio pudding recipe! Thanks!

    Reply
  9. Ashley@Bakerbynature

    April 18, 2011 at 2:01 am

    Looks divine Joy. Pistachios are a favorite of mine, so this pudding will need to be made. Yum.

    Reply
  10. Kathryn

    April 18, 2011 at 1:48 am

    Such a pretty colour for spring and looks delicious.

    Reply
  11. Three-Cookies

    April 18, 2011 at 1:39 am

    This is ingenious, a much needed upgrade of the humble pudding! I guess it would work just as well with almonds, hazelnuts etc.

    Reply
  12. hollypop

    April 18, 2011 at 1:32 am

    so precious!
    20 mintes? you must work so quickly.
    yummmm!

    Reply
  13. mitzi @ my nikon eats food

    April 18, 2011 at 1:17 am

    green food is pretty :)

    Reply
  14. Maris (In Good Taste)

    April 18, 2011 at 1:16 am

    I can only imagine how much more delicious this must be then the boxed pudding. Looks so good. Pistachios aside from being so good have some added health benefits.

    Reply
  15. Shaz (Feedingmykidsbetter)

    April 18, 2011 at 1:14 am

    Love the pale green. It’s so luscious. Thanks for sharing.

    Reply
Newer Comments »
Comments Page 1 of 11
1 2 3 … 11 Next »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Gluten-Free

Crisp, salty, sweet peanut butter cookie recipe stacked on rack,
Easy 4-Ingredient Peanut Butter Cookies

Maybe you thought I gave all my cookie magic away in holiday cookie tins tied with glittery bows last month, but NOPE! There is literally ALWAYS cookie dough balls in my freezer so every season is cookie season.  These sweet and salty peanut butter cookies are some of best and easiest.  They come together with…

Read More

Chewy Italian almond flour cookies on a wooden board
Gingerbread Ricciarelli (Chewy Italian Almond Flour Cookies)

If you’ve flipped through the latest issue of Joy the Baker Magazine, you might have noticed that I went on an Italian Christmas cookie bender.  I just think there’s so much possibility in an Italian pink bakery box tied with baker’s twine and I wanted to create those possibilities for you.  I couldn’t possibly pick…

Read More

An easy chicken dinner recipe of tomatoes and feta in a cast iron skillet.
One-Pot Greek Oregano Chicken

I hope you have at least one Greek friend.  With one good Greek friend you’ll know that whatever you’re cooking needs more olive oil and whatever you’re working on, well you should stop to relax by the sea.  My dear friend Anastasia is my Greek friend.  She also happens to give the most incredible culinary…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up