Homemade Pistachio Pudding
My ongoing St. Patrick’s Day birthday celebration continues. You may be seeing a theme here.
I’m keeping with my who knows how many week celebration of my St. Patrick’s Day birthday party and sharing things that make me happy and are totally my jam.
Come on ride this train.
Enter the pistachio. One of my one and only true loves.
Yes. I have more than one. Don’t judge me.
Now, I know some of y’all may not think that pistachio pudding is the sexiest dish on the planet. But, dude, really? Pistachio!!!!!
I’m also continuing with my theme of my St. Patrick’s Day birthday other theme of ungreen green things. And here we are.
I couldn’t agree more. And the same goes for mint chocolate chip ice cream.
I’m just sayin’
Okay, okay, I admit that there is some tiny bit of green tint going on here in this pudding. Well, yeah! There are pistachios in there! But seriously, your pudding should not be something that looks like it came right out of Ghostbusters.
A tint of green if you smash or chop your pistachios is totally legit!
Either way, if you’re using this recipe you’ll be making a paste which is going to make your pudding DELICIOUS!
Sorry. Totally not trying to yell. Pistachios just get me all kinds of excited. And don’t even get me started on pudding.
This pistachio pudding is delicious on its own, but I’ve also used it several times in other No-churn Spumoni and Spumoni Cheesecake recipes. Check back next week to see what St. Patrick’s Day and birthday excitement we have going on!
Cheers and have a fantastic weekend, y’all! XO
Author: Rachelle Corson-Webber
- 1/2 cup pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 cups whole milk
- 2 large eggs
- 1/3 cup granulated sugar
- 2 tablespoon cornstarch
- pinch of salt
- 2 teaspoons vanilla bean paste
- 2 tablespoons butter, room temperature
- 1/4 cup pistachio nuts roughly chopped, optional for garnish
- whipped cream, optional for garnish
- Add pistachio nuts to a food processor and pulse until small pieces, but not powder
- Add sugar and pulse until combined
- Add water and pulse until it becomes a paste
- Whisk together eggs, sugar, cornstarch, and salt in a medium bowl - this will be thick and somewhat difficult to whisk - it's ok!
- Transfer pistachio paste into a medium saucepan, add milk, and heat on medium until warm and steamy, but not boiling, whisking constantly
- Transfer 1/2 cup of the hot milk mixture to the whisked egg mixture, while whisking constantly
- Do this again with another 1/2 cup of milk mixture
- Return this egg and milk mixture back to the saucepan, heat on medium (not boiling) and whisk constantly until thick - about 1 minute
- Remove from heat, stir in vanilla bean paste and butter, stirring until incorporated and butter is melted
- Transfer the pudding to a bowl, cover with plastic wrap and make sure it covers the pudding to prevent that weird skin situation - because nobody wants that!
- Refrigerate overnight
Adapted (very slightly) from Joy The Baker