Pistachio Pudding

After your family tries our homemade Pistachio Pudding, they’ll never want the boxed stuff again. Honey and cardamom make perfect companions for rich, roasted pistachios, and add a natural, yet complex sweetness. You shouldn’t have any trouble finding the ingredients at the store, and the cooking process is incredibly easy. If you can find pistachios that have already been shelled, go with those—they’ll save some serious time and make prep much easier. The result is a subtly sweet dessert that’s super creamy, but still has a nice degree of crunch. Unsweetened whipped cream and chopped pistachios make the perfect topping and round everything out.

By Pam Lolley

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Credit: Greg Dupree; Food Styling: Jennifer Wendorf, Melissa Gray; Prop Styling: Christina Daley

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Directions

  • Finely chop 5 tablespoons of the pistachios (you should have 4 tablespoons finely chopped); set aside until ready to use. Process granulated sugar, water, and remaining 1/2 cup pistachios with a food processor until a smooth paste forms, about 2 minutes. 

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  • Whisk together pistachio paste, egg yolks, milk, heavy whipping cream, honey, cornstarch, cardamom, and salt in a medium-size heavy saucepan until fully combined. Cook over medium, whisking constantly, until mixture thickens and begins to bubble, 10 to 12 minutes; cook, whisking constantly, for 1 more minute. Remove from heat; whisk in butter and vanilla. Stir in finely chopped pistachios.

  • Spoon mixture into a medium bowl. Place a piece of plastic wrap directly on top of pudding (to prevent a film from forming). Refrigerate until fully chilled and thickened to spoonable consistency, at least 4 hours or up to 8 hours. Spoon evenly into 6 bowls; garnish with whipped cream and additional chopped pistachios. 

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