Homemade Pistachio Pudding

You don't need a boxed mix to make the old fashioned favorite Pistachio Pudding at home. This homemade version is made with real pistachios and tastes great!

I had never tried pistachio pudding until I was an adult. My family was certainly no stranger to boxed pudding mixes when I was growing up, but my parents preferred the cooked variety over instant, and we almost always had the chocolate flavor.

It wasn't until I moved in with my husband that I actually tried the bright green pistachio flavor since it's a favorite of his. I will say that I was pleasantly surprised when I tried it, but I didn't see a whole lot of resemblance to actual pistachios.

So whenever my husband professed his love for his favorite boxed pudding variety, it was always in the back of my mind that I could make a pudding with real, actual pistachios, and no food coloring. So I did - I bring you Homemade Pistachio Pudding.

I will say that aside from the name, homemade pistachio pudding has very little in common with the boxed version. The texture is different - since this one is made with real ground nuts, it contains bits of them in the pudding, even after straining.

The color is also different - less of a pastel green and more of a beige/khaki color. However, this might depend on the pistachios you use. It did cross my mind when I was measuring out my pistachios that the ones I was using were less green, and more brownish than other pistachios I've eaten in the past.

The flavor of this homemade pudding is also different - it actually tastes like pistachios - Imagine that! Because of these differences, I was afraid that my husband wasn't going to like it. But he definitely did, and so did I - I believe I will be making this on a regular basis.

How to make Homemade Pistachio Pudding:

Making this recipe starts with grinding pistachios in your food processor until they are fine, then adding sugar and a little water until you have a sweet pistachio paste.

Add this paste to a saucepan with some milk and heat until steaming. While the milk mixture is heating, whisk together egg yolks with a bit more sugar, cornstarch, and a pinch of salt.

Whisk a bit of the milk mixture into the egg yolk mixture, then add a bit more and whisk again. Now whisk the egg yolk mixture into the remaining milk mixture and continue to simmer until it thickens. Stir in the vanilla.

Strain the pudding through a fine mesh strainer to remove any large pistachio bits or lumps. Transfer to 6 individual dessert dishes or a serving bowl. Cover with plastic wrap and chill.

Serve with whipped cream if desired, and/or some chopped pistachios.

Homemade Pistachio Pudding Ingredients:

• Unsalted or lightly salted shelled pistachios
• Granulated sugar
• Water - use whatever water you normally drink. Tap water is fine here.
• Whole milk - or substitute reduced-fat or dairy-free milk
• Large egg yolks
• Cornstarch
• Salt - omit salt if using lightly salted pistachios
• Vanilla extract
• Chopped pistachios to garnish - this is optional
• Whipped cream to garnish - this is optional

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Homemade Pistachio Pudding Nutrition Notes:

The above nutrition information uses whole milk and does not include any garnishes. You can cut down on the amount of fat (including saturated fat) and calories by using reduced-fat milk or soy milk, however, the resulting pudding won't be as creamy.

Carissa Serink

Homemade Pistachio Pudding

4.34 from 3 votes

You don't need a boxed mix to make the old fashioned favorite Pistachio Pudding at home. This homemade version is made with real pistachios and tastes great!

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Servings: 6

Course: Dessert

Cuisine: Universal

Calories: 202

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chilling Time 2 hours hrs

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients Equipment Method Nutrition Notes

Equipment

• Food Processor
• Fine Mesh Strainer

Ingredients

  

1x2x3x?

• ▢ ½ cup unsalted or lightly salted shelled pistachios (see note)
• ▢ ½ cup sugar divided
• ▢ 2 Tablespoons water
• ▢ 2 cups whole milk (see note)
• ▢ 2 large egg yolks
• ▢ 2 Tablespoons cornstarch
• ▢ pinch salt (see note)
• ▢ 1 teaspoon vanilla extract
• ▢ chopped pistachios to garnish (optional)
• ▢ whipped cream to top (optional)

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Instructions

 

1. Add pistachios to the bowl of a food processor. Process until the pistachios are finely ground. Add sugar and water and continue to process to form a paste.
2. Add pistachio paste and milk to a small saucepan. Heat over medium heat until steaming, stirring often to prevent scorching.
3. Meanwhile, whisk together egg yolks, remaining ¼ cup sugar, cornstarch and salt in a medium bowl or 2 cup measuring cup (it will be thick). 
4. Stir ½ cup of the hot milk mixture into the egg mixture. Add another ½ cup of the milk mixture and stir until smooth. 
5. Transfer the egg mixture into the remaining milk mixture, and continue to heat over medium until the mixture comes to a boil. Continue to simmer until thickened, about 2-3 more minutes, stirring constantly. Remove from heat and stir in vanilla.
6. Strain the pudding through a fine mesh strainer and transfer the pudding to 6 individual dessert dishes, or one larger serving bowl. Cover with plastic wrap, so that the plastic is actually touching the pudding. Chill completely, at least 2 hours.

Nutrition

Calories: 202kcalCarbohydrates: 26gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 71mgSodium: 83mgPotassium: 233mgFiber: 1gSugar: 21gVitamin A: 240IUVitamin C: 0.3mgCalcium: 119mgIron: 1mg

Notes

I used pistachios that were labeled "lightly salted", and they tasted just as described. You can also use unsalted pistachios if you can find them. Omit salt if using lightly salted pistachios.

You can use 1% or 2% milk or dairy-free milk instead of whole, but the pudding won't be as creamy.

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