Description
A creamy, nutty, and gently sweet pistachio dessert with a silky base and a delightful crunch, finished with whipped cream and a shower of chopped pistachios.
Ingredients
Scale
- 1 cup shelled unsalted pistachios, finely ground, plus extra chopped for garnish
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped to soft peaks
- 1 pinch fine salt
Instructions
- Set up: Place a medium saucepan on the stove and gather a whisk, bowls, and a spatula. Chill a mixing bowl if whipping cream by hand.
- Whisk base: In a bowl, whisk milk, sugar, cornstarch, and salt until smooth with no lumps.
- Cook base: Pour the mixture into the saucepan and cook over medium heat, whisking constantly, until it thickens and gently bubbles, about 6 to 8 minutes.
- Add flavor: Remove from heat, stir in the finely ground pistachios and vanilla until evenly combined.
- Simmer briefly: Return to low heat and let it bubble lightly for 2 to 3 minutes, stirring, to cook out the starch taste.
- Enrich: Transfer to a bowl, cool 5 minutes, then fold in the whipped heavy cream until silky and smooth.
- Set and serve: Spoon into cups or a dish, chill until cool and slightly set, then garnish with chopped pistachios and serve.
Notes
- Lightly toast pistachios before grinding to deepen aroma and flavor.
- Grind pistachios just until fine crumbs to avoid turning them into paste.
- For a floral twist, add a few drops of rose water with the vanilla.
- Chill serving cups ahead for a refreshingly cool presentation.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
Keywords: pistachio dessert, creamy pistachio pudding, no-bake dessert, easy pistachio recipe, nutty dessert