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Homemade Pistachio Pudding

Kimmi Knippel (Sweet_Memories)


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


★★★★★ 1 vote



  • 1/2 c
    pistachio nuts, shelled, unsalted, chopped
  • 1/2 c
    confectioners' sugar
  • 2 1/2 Tbsp
  • 5 1/2 Tbsp
  • 3/4 c
  • 2 c
  • 1 pinch
  • 2 x large
    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.

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