This Pistachio Pudding Dessert is our go-to when we want something that feels elevated but is secretly easy to make. With a buttery pistachio-graham cracker crust, a creamy homemade pistachio pudding (no boxed mix here!), and a fluffy whipped cream topping, this recipe delivers big flavor with minimal effort. We love that it’s made with real pistachios and simple, real food ingredients! SO perfect for spring and summer gatherings, dinner parties, or anytime you need a chilled dessert that’s unique, impressive, and make-ahead friendly.
Why You’ll Love This Pistachio Pudding Dessert
- Real Pistachios – There’s no pudding mix and no artificial green coloring, just real pistachios blended into the creamiest homemade pudding.
- 30 Minutes Active Time – The crust and pudding come together fast, then the fridge takes care of the rest.
- Elegant & Easy – This dessert looks like a fancy bakery treat, but is made with simple ingredients and easy steps.
- Make-Ahead Friendly – Chill overnight and top with whipped cream before serving for stress-free entertaining.
RELATED: Banana Pudding Lasagna
Ingredients
Skip the boxed mix. Simple baking staples are all you need for this pistachio pudding recipe! Here’s what to gather before you begin:
Pistachio Crust
- Pistachios – Shelled and blended into the graham cracker base for a rich, nutty flavor.
- Graham Crackers – Adds texture and a hint of sweetness to balance the pistachios. Use gluten-free, if needed!
- Unsalted Butter – Melted and mixed into the crust to hold everything together.
- Vanilla & Almond Extract – Just a splash of each to enhance the sweetness and add depth to the crust’s flavor.
Pistachio Pudding
- Whole Milk – The base of the pudding, creating a rich flavor and creamy texture.
- Pistachios – Blended into the milk for real pistachio flavor (no artificial coloring needed!).
- Cornstarch – Helps thicken the pudding.
- Egg Yolks – Add richness and contribute to the smooth custard texture.
- Heavy Whipping Cream – Makes the consistency extra luxurious.
- Granulated Sugar – For sweetness, balanced perfectly with the pistachios.
- Unsalted Butter – Stirred in at the end for extra richness.
- Vanilla & Almond Extracts – A duo that brings out the pistachio flavor beautifully and ties the pudding in with the flavor of the crust.
Topping
- Heavy Whipping Cream – Whipped until soft and fluffy.
- Confectioner’s Sugar – Lightly sweetens the whipped topping without making it grainy.
- Vanilla Extract – A touch of flavor to round things out.
- Chopped Pistachios – Sprinkled on top for texture and nutty flavor.
How to Make Pistachio Pudding Dessert Bars
This recipe requires a little bit of planning for each layer, but the steps are simple. You’ll need an 8×8” baking dish, a food processor, a blender, a fine mesh strainer, a saucepan, and a large mixing bowl. Here’s how to make an easy pistachio pudding dessert:
- Make the Crust – Pulse pistachios and graham crackers into coarse crumbs. Mix with melted butter and extracts, then press into a greased dish. Chill or bake to set.
- Blend – Pulse the milk, pistachios, and cornstarch in a blender until smooth. Strain through a fine mesh sieve.
- Make the Pudding – Whisk egg yolks and cream into the pistachio milk, then add sugar.
- Cook – Bring the mixture to a boil, whisking constantly, until thickened. Remove from heat, and stir in butter and extracts.
- Chill – Pour the pudding over the prepared crust, cover with plastic wrap, and cool slightly. Refrigerate for 6–8 hours to set.
- Decorate & Serve – Whip cream, sugar, and vanilla into stiff peaks. Spread the mixture over the chilled pudding, top with chopped pistachios, chill again, and slice into bars!
Tips
- Use Real Pistachios – Raw, unsalted pistachios work best for both flavor and color.
- Strain the Pistachio Milk – This step ensures your pudding stays silky smooth with no gritty texture.
- Don’t Skip the Plastic Wrap – Placing it directly on the surface of the pudding before letting it cool prevents a skin from forming on the top.
- Let the Pudding Fully Chill – The pudding needs at least 6 hours to set, but overnight is even better for clean slices that hold their shape.
- Whip Right Before Serving – For the fluffiest texture, whip the cream fresh and top the dessert just before serving.
- Use a Hot Knife for Clean Slices – Dip your knife in hot water and wipe it dry between cuts to remove any crumbs and make clean cuts.
RELATED: Maple Whiskey Pudding Cake
Variations
Here are a few of our favorite ways to switch things up for easy serving, fun flavors, and different needs:
- Individual Servings – Layer the crust, pudding, and whipped cream in small ramekins or dessert glasses for easy-to-serve portions.
- No-Bake Version – Skip baking the crust, and chill it instead. The bars will be slightly more crumbly, but still delicious!
- Chocolate Pistachio – Add a drizzle of melted chocolate between the pudding and whipped cream layers for a decadent twist.
- Vegan-Friendly – Use plant-based milk, vegan butter, and dairy-free whipped cream to adapt the recipe for vegan diets.
- Gluten-Free – Use gluten-free graham crackers to keep this pistachio pudding recipe gluten-free-friendly.
How to Store
Refrigerator – Cover the entire dish, or transfer the bars to an airtight container. Leftovers will stay fresh in the fridge for up to 4 days.
Make-Ahead Tip – Assemble the crust and pudding layer a day ahead. Add the whipped cream just before serving for the best results.
Freezer – We don’t recommend freezing this recipe, as the texture of the pudding may change once thawed. Stick to refrigeration instead!
More Easy Summer Dessert You’ll Love
- Banana Pudding Ice Cream
- Banana Pudding Brownies
- Easy Creme Brûlée
- Cherry Delight
- Monster Cookie Bars
- No-Bake Mini Cheesecake Bites
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Pistachio Pudding Dessert
This Pistachio Pudding Dessert is our go-to when we want something that feels elevated but is secretly easy to make. With a buttery pistachio-graham cracker crust, a creamy homemade pistachio pudding (no boxed mix here!), and a fluffy whipped cream topping, this recipe delivers big flavor with minimal effort. It's SO perfect for spring and summer gatherings, dinner parties, or anytime you need a chilled dessert that’s unique, impressive, and make-ahead friendly.
Equipment
- 1 Blender
Ingredients
For the Crust
- 1 cup shelled pistachios
- 8 sheets graham crackers 125 grams; or 1 cup graham cracker crumbs
- 8 Tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Pistachio Pudding
- 2 cups whole milk
- 1 cup shelled pistachios
- 3 Tablespoons cornstarch
- 3 large egg yolks
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 2 Tablespoons unsalted butter at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
For the Toppings
- 1 cup heavy whipping cream
- 3 Tablespoons confectioners sugar
- 1 teaspoons vanilla extract
- chopped pistachios as garnish, to taste
Instructions
Make the Crust
- Preheat the oven to 375°F. Grease an 8”x8” baking pan or casserole dish with cooking spray.
- In a food processor (or a gallon ziplock bag) pulse the pistachios and graham crackers until it resembles a coarse meal.
- Add the melted butter, vanilla extract and almond extract and pulse until a wet sand mixture forms.
- Press the mixture into the prepared pan and pack down with the back of a measuring cup.
- Set in the fridge to chill or bake for 12 minutes and let cool completely before filling the crust.
Make the Pudding
- In a blender, combine the milk, pistachios and cornstarch. Blend until smooth. Strain through a fine mesh strainer into a medium saucepot, and discard any pistachio remnants from the strainer.
- Into the pot of pistachio-milk, add the egg yolks and heavy whipping cream. Whisk until well combined. Whisk in the sugar.
- Place the pot on the stove and turn the heat to medium-high. Bring to a boil (this can take 4-7 minutes to start) whisking constantly, and let boil for 1-2 minutes until thickened.
- Remove the saucepan from the heat and quickly whisk in the butter, vanilla extract and almond extract.
- Pour the pudding over the top of the crust and spread into an even layer.
- Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Let sit at room temperature to cool slightly, about 20 minutes.
- Set in the fridge for 6-8 hours to firm up and chill.
Decorate the Bars
- Combine the heavy whipping cream, confectioners sugar and vanilla extract in a large mixing bowl and whisk until stiff peaks form.
- Spread the whipped cream over the pistachio pudding layer. Refrigerate for 30 minutes if time allows.
- Sprinkle with chopped pistachios before serving & enjoy!
Notes
- Store in the fridge for up to 4 days! Ideally, add the whipped cream right before serving.
- Making this as a casserole allows you to cut it into bars or scoop it into glasses. Easily layer these pudding layers in ramekins or small glass cups for individual servings.
Nutrition
Calories: 435kcal
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