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.

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.

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!