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Pistachio Pudding
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Pistachio Pudding
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This smooth and nutty pudding is so much better when made from scratch. So cool and creamy that you will never miss the prepackaged version.

Prep time
Bake/Cook time
4 - 6 servings
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Pistachio Pudding
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
4 - 6 servings



  1. Place pistachios in bowl of a food processor, pulsing until nuts are ground into very small pieces.  Add sugar and water, pulsing to blend until paste-like.  Remove from food processor.
  2. Place pistachio mixture into a medium saucepan over medium low heat.  Add milk and whisk until mixture is hot.
  3. While milk is heating, combine sugar, egg yolks, cornstarch and salt, whisking until smooth.
  4. Pour a ladle of hot pistachio milk into sugar and egg mixture.  Whisk together until incorporated.  Return mixture to saucepan over medium low heat and allow to cook until thickened, whisking constantly.
  5. Remove from heat and stir in butter and vanilla extract, until butter is melted and incorporated.  Press pudding through a mesh strainer set over a bowl.  Cover bowl with a layer of plastic wrap that is touching pudding and refrigerate for 3-4 hours, or until set and chilled.  Serve with chopped pistachios as garnish, if desired.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Pistachio Pudding recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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