Food Recipes Pistachio Pudding 4.4 (11) 1 Review Isn't life sweet? And nutty? That's how we'd describe this pistachio pudding, too. By Georgia Freedman Georgia Freedman Georgia Freedman is a freelance writer and editor with nearly two decades of experience in print and digital publications. Highlights: * Began her magazine career at Saveur, where she worked her way up to managing editor * Author of 2018 cookbook, Cooking South of the Clouds—Recipe and Stories from China's Yunnan Province * A food and travel writer who's work has appeared in Real Simple, The Wall Street Journal, Saveur, Afar, and Martha Stewart Living, among other publications. Real Simple's Editorial Guidelines Updated on April 10, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 4 hrs 30 mins Yield: 6 serves Jump to Nutrition Facts If you'd like some nutty nutrients along with your sugary dessert, this pistachio pudding is perfect for you. Pistachios are packed with fiber, protein, and antioxidants. And this easy pudding recipe is made entirely on the stovetop—no baking required. Hector Manuel Sanchez Ingredients 1 cup raw unsalted pistachios, shelled, plus more for garnish ½ cup granulated sugar, divided 2 cups plus 2 tablespoons whole milk, divided 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch ⅛ teaspoon salt 2 tablespoons unsalted butter ¼ tablespoon pure vanilla extract Whipped cream, for garnish Directions Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs. Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. Remove from the heat, add the butter and vanilla, and stir until the butter is melted. Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours. Serve topped with whipped cream and chopped pistachios. Rate it Print Nutrition Facts (per serving) 310 Calories 18g Fat 29g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 310 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 110mg 37% Sodium 100mg 4% Total Carbohydrate 29g 11% Total Sugars 23g Protein 9g Calcium 133mg 10% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.