Real Recipes From Real Home Cooks ®

homemade pistachio pudding

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

I never had homemade pudding! Pistachio was always my favorite!!!

(1 rating)

Ingredients For homemade pistachio pudding

  • 1/2 c
    pistachio nuts, shelled, unsalted, chopped
  • 1/2 c
    confectioners' sugar
  • 2 1/2 Tbsp
    water
  • 5 1/2 Tbsp
    cornstarch
  • 3/4 c
    sugar
  • 2 c
    milk
  • 1 pinch
    salt
  • 2 x lg
    egg yolks
  • 1 c
    half and half
  • 1/4 tsp
    almond extract
  • 1/2 tsp
    pure vanilla extract
  • 1 Tbsp
    butter, unsalted
  • green food coloring, to your liking

How To Make homemade pistachio pudding

  • 1
    In a food processor fitted with a blade, add pistachios & pulse until pistachios are almost powder form. Then add in the confectioners sugar & pulse until well combined. Lastly, add in water & pulse. You will look for a mixture that resembles a thick paste. Remove from food processor & set to the side.
  • 2
    In a large bowl add cornstarch, sugar, milk, pinch of salt & egg yolks. Whisk together until well combined. Set to the side.
  • 3
    In a large sauce pan over a medium flame pour in 1/2 & 1/2 & pistachio paste & immediately start to whisk. Whisk until the paste is completely incorporated into the 1/2 & 1/2. Then take 1/2 C of the mixture & pour it into the milk cornstarch mixture to temper the eggs yolks. Give it a good swirl, then pour the entire milk cornstarch mixture back into the saucepan. From this point forward you will be whisking constantly. Whisk until mixture boils/thickens & coats the back of a spoon. This will take about 7 - 9 minutes.
  • 4
    Once the pudding is nice & thick, remove from flame & add almond extract, vanilla extract, butter & a touch of green food coloring. Mix well. Then pour the entire content through a strainer/sieve into a big bowl or individual serving bowls. Cover with plastic wrap by placing plastic wrap directly on top of pudding. This will prevent pudding from forming an unwanted skin.
  • 5
    Refrigerate overnight or for a minimum of 6 hours. Serve with a dollop of whipped cream & pieces of pistachios sprinkled on top.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT