Pistachio cream recipe

There are some recipes that just have a way of sneaking into your heart and becoming an absolute staple. This pistachio Cream Recipe is one of those gems for me. It’s the kind of treat that makes everyone in the house stop what they’re doing and ask, “What smells so good?” It’s not quite a cake, not quite a custard, but something wonderfully in between, boasting that unique, slightly sweet, slightly earthy flavor of pistachios that I’ve adored since I was a kid. My grandma used to make this for special occasions, and the aroma filling her kitchen is one of my fondest memories. Honestly, whenever I’m craving something a little decadent but don’t have hours to spend baking, this pistachio cream recipe is my go-to lifesaver. It’s so much simpler than you might think, and the result is just… pure magic in a dish. If you’ve ever enjoyed a slice of something truly special, this pistachio cream is probably what you were tasting.

What is pistachio cream?

So, what exactly is this “pistachio cream” I keep raving about? Think of it as a wonderfully moist, dense cake with a rich, luscious pistachio-infused creaminess throughout. It’s not overly sweet, allowing the delicate, nutty flavor of the pistachios to really shine. The texture is divine – tender, almost like a very rich pound cake but with an added moistness that comes from a secret ingredient (which I’ll get to!). It’s essentially a celebration of pistachios, captured in a bake that’s surprisingly simple to achieve. The “cream” part comes from the way the pistachios are incorporated and the moistness of the final product, making it feel far more indulgent than the ingredients might suggest. It’s the kind of dessert that feels sophisticated but is honestly made with everyday pantry staples, making it perfect for impromptu gatherings or just a quiet evening treat.

How do you make pistachio cream?

Quick Overview

The process for this pistachio cream recipe is wonderfully straightforward. You’ll start by getting your oven ready and preparing your baking pan. Then, we’ll whip together the dry ingredients, followed by the wet ingredients, and bring them together gently. The magic really happens when we incorporate the pistachios and some other Secret Ingredients that give it that signature moistness. Finally, it’s a bake, a cool, and a simple glaze. What makes this method special is how it maximizes that beautiful pistachio flavor and creates an incredibly tender crumb without any fuss. It’s designed to be foolproof, even for beginner bakers.

Ingredients

For the Main Batter:

1 and 3/4 cups all-purpose flour: Make sure it’s fresh! I’ve found that older flour can sometimes lead to a slightly denser result. It’s the foundation of our cakey goodness.

1 and 1/2 cups granulated sugar: This gives us that perfect sweetness. You can reduce it slightly if you prefer, but I find this ratio is just right for balancing the pistachio flavor.

1 teaspoon baking powder: This is what gives our pistachio cream that lovely lift, making it tender and airy.

1/2 teaspoon baking soda: Working with the baking powder, this helps with the rise and also contributes to the tender texture.

1/4 teaspoon salt: Just a pinch to enhance all those lovely flavors and balance the sweetness.

1 cup unsalted butter, softened: Using unsalted butter gives you control over the salt content. Make sure it’s truly softened, not melted. This is key for creaming!

2 large eggs: At room temperature, they incorporate much better into the batter.

1 teaspoon Vanilla Extract: A classic for a reason, it just rounds out all the flavors beautifully.

1/2 cup plain yogurt or Sour Cream: This is one of our secret ingredients for that incredible moistness! It adds a subtle tang and richness that makes this pistachio cream recipe so decadent. I’ve tested this with Greek yogurt and it made it even creamier!

1/2 cup milk (any kind works): Whole milk will give it a bit more richness, but I’ve used skim and even almond milk in a pinch, and it still turned out wonderfully moist.

For the Pistachio Cream Filling:

1 cup shelled pistachios, unsalted: The star of the show! I prefer to buy them shelled, but if yours are in the shell, take the time to crack them open. A food processor or a good chop with a knife will work to get them into small pieces. We want some texture, not a fine powder.

1/4 cup powdered sugar: Just a touch to sweeten the pistachio filling slightly and help bind it.

1 tablespoon all-purpose flour: This helps the filling hold its shape and not spread too much during baking.

For the Simple Glaze:

1 cup powdered sugar: For our sweet, smooth topping.

2-3 tablespoons milk or lemon juice: Milk will give a classic sweet glaze, but a splash of lemon juice adds a lovely bright contrast that pairs wonderfully with the pistachios!

Optional: A few extra chopped pistachios for garnish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 350°F (175°C). This is a pretty standard baking temperature and works perfectly for achieving a golden brown crust and a perfectly cooked interior. Now, grab an 8×8 inch baking pan. I like to grease it well with butter or cooking spray, and then lightly dust it with flour. Tap out any excess flour. This ensures our beautiful pistachio cream won’t stick and will slide right out when it’s done. Taking this step seriously really saves you a headache later!

Step 2: Mix Dry Ingredients

In a large mixing bowl, we’re going to whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk for about 30 seconds. You want everything to be thoroughly combined. This ensures even distribution of the leavening agents and salt, which is crucial for a consistent bake. No one wants a bite that’s too salty or doesn’t rise properly, right?

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, cream together the softened unsalted butter until it’s light and fluffy. This usually takes a few minutes with an electric mixer. Then, beat in the room temperature eggs, one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract. Now, add the plain yogurt (or sour cream) and the milk. Mix until everything is just combined. Don’t overmix here; we just want it to come together smoothly. The mixture might look a little curdled at this stage because of the yogurt and milk, but don’t worry, that’s totally normal and actually a good sign!

Step 4: Combine

Now comes the exciting part: bringing the wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix until just combined. I always tell people, “When in doubt, under-mix!” Overmixing can develop the gluten in the flour too much, leading to a tough cake. You’ll see a few streaks of flour – that’s okay! We’re going to gently fold in our pistachios in the next step.

Step 5: Prepare Filling

In a small bowl, combine the shelled, chopped pistachios, powdered sugar, and the tablespoon of flour. Give it a quick stir to mix them all up. This mixture will form the delicious, creamy layer within our bake. It’s so simple but adds such a wonderful texture and concentrated pistachio flavor.

Step 6: Layer & Swirl

Now we assemble! Spoon about half of the cake batter into your prepared baking pan and spread it out evenly. Sprinkle the pistachio filling mixture evenly over the batter. Then, carefully spoon the remaining batter over the pistachio filling. You can gently spread it out, but don’t worry if it’s not perfectly smooth; the texture is part of its charm. For an extra visual touch, you can run a knife or skewer gently through the batter to create a slight swirl effect, but it’s totally optional!

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 30-40 minutes. The exact time can vary depending on your oven, so start checking around the 30-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be a lovely golden brown. Be careful not to overbake, or you’ll lose some of that precious moisture!

Step 8: Cool & Glaze

Once baked, take the pan out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. While it’s cooling, whisk together the powdered sugar for the glaze with your chosen liquid (milk for sweet, lemon juice for zingy). Start with 2 tablespoons of liquid and add more a teaspoon at a time until you reach your desired drizzling consistency. Once the bake has cooled enough to handle, you can drizzle the glaze over the top. If you used lemon juice, the acidity will react slightly with the glaze, making it a bit more opaque and delicious. Sprinkle with extra chopped pistachios if you’re feeling fancy!

Step 9: Slice & Serve

Let the glaze set for a few minutes, then slice into squares. This pistachio cream is absolutely divine served warm, allowing the flavors to meld beautifully. It’s also fantastic at room temperature, and surprisingly good chilled if you prefer a firmer texture. The contrast between the tender cake, the slightly coarser pistachio filling, and the sweet glaze is just heavenly. Enjoy!

What to Serve It With

This pistachio cream recipe is so versatile, it really shines in so many different settings. For a leisurely weekend breakfast, I love serving a warm slice alongside a steaming mug of coffee. The richness of the cream and the subtle nutty flavor is the perfect start to the day. It feels like a special treat without being overly indulgent for the morning. For a more festive brunch, I like to make sure there are plenty of pretty serving dishes around. A small dollop of whipped cream or a few fresh berries on the side can elevate its presentation beautifully. I often pair it with a light fruit salad, letting the pistachio cream be the star dessert on the table. When it comes to dessert, it’s a winner on its own, of course. But for an extra special occasion, a scoop of vanilla bean ice cream or a raspberry coulis makes it truly unforgettable. The tartness of the raspberry cuts through the richness of the pistachio cream so perfectly! And for those quiet, cozy evenings when you just need a little something sweet, it’s perfect on its own. My kids honestly just ask for a slice with a glass of milk, and that pure, unadulterated joy is why I keep making it. It’s comforting, familiar, and always hits the spot.

Top Tips for Perfecting Your Pistachio Cream

I’ve made this pistachio cream recipe so many times that I’ve picked up a few tricks along the way that I think can really help you achieve pistachio cream perfection. For the pistachios themselves, I find that using unsalted, shelled pistachios is the easiest route. If you have them in the shell, take the time to crack them and remove the nuts. You want them roughly chopped – not a fine powder, but not whole nuts either. This provides a delightful texture contrast within the cream. When it comes to the batter, the key is not to overmix once you combine the wet and dry ingredients. Overmixing develops gluten, which can make your bake tough. Mix until just combined, and don’t panic if you still see a few tiny flour streaks. For that incredible moistness, don’t skip the yogurt or sour cream! It’s truly a game-changer. I’ve experimented with different types, and full-fat Greek yogurt gives it an amazing richness and texture. For the swirl, while it’s optional, I find running a knife or a skewer through the batter *gently* after adding the top layer creates a beautiful visual pattern that makes it look even more special. If your batter seems a little stiff when you’re spreading the second half over the filling, don’t force it; just pat it gently into place. Baking time is always a bit of a guideline, so trust the toothpick test. If it comes out with moist crumbs, it’s done and ready to cool. Overbaking is the enemy of a moist cake! For the glaze, consistency is everything. Start with the lower amount of liquid and add more by the teaspoon until it’s a drizzling consistency – thick enough to coat but thin enough to flow. If you accidentally make it too thin, just whisk in a bit more powdered sugar. And if you’re feeling adventurous with flavor swaps, a tiny bit of almond extract can complement the pistachio beautifully, but use it sparingly!

Storing and Reheating Tips

One of the best things about this pistachio cream recipe is how well it keeps. If you have any leftovers (which is rare in my house!), it stores beautifully. At room temperature, it’s best enjoyed within a day or two, especially if you’ve already glazed it. Make sure it’s covered loosely with plastic wrap or a cake dome to keep it from drying out. For longer storage, the refrigerator is your best friend. You can store it in an airtight container for up to 4-5 days. The flavors actually deepen a bit overnight, making it even more delicious. If you’ve glazed it, the glaze might soften slightly in the fridge, but it will firm up again once it comes back to room temperature. Freezing is also an option, though I usually don’t have enough to spare! If you do want to freeze it, I recommend waiting to glaze it until after it thaws. Wrap the unfrozen bake tightly in plastic wrap, then in a layer of aluminum foil. It should keep well in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack, which usually takes a few hours. Reheating is simple; a few seconds in the microwave can warm a slice nicely, but I often find it’s perfectly delicious at room temperature or even slightly chilled straight from the fridge. If you’ve frozen it and need to reheat after thawing, just a gentle warming in the oven at a low temperature (around 300°F or 150°C for 5-10 minutes) can bring back some of that fresh-baked texture.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite pistachio cream recipe! It’s more than just a dessert; it’s a little piece of comfort and joy that I love sharing. It’s proof that you don’t need fancy techniques or exotic ingredients to create something truly special. The delicate balance of nutty pistachio flavor and moist, tender cake is just perfection, and I really hope you give it a try. If you love the nutty, creamy flavors, you might also enjoy my Almond Joy bars or my Lemon Raspberry Loaf – they’re other favorites for a reason! I can’t wait to hear what you think of this pistachio cream. Please leave a comment below and let me know how yours turned out, or if you tried any fun variations! Happy baking!

Pistachio Cream Recipe

A simple and delicious pistachio cream recipe perfect for desserts.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups Milk
• 0.5 cup Granulated Sugar
• 0.25 cup Cornstarch
• 4 large Egg Yolks
• 0.5 cup Shelled Pistachios finely ground
• 1 teaspoon Vanilla Extract
• 2 tablespoons Unsalted Butter

Instructions

 

Preparation Steps

• In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually whisk in about 1/2 cup of the milk until a smooth paste forms.
• Whisk in the remaining milk and the egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble. Do not boil.
• Remove from heat and stir in the finely ground pistachios, vanilla extract, and unsalted butter until the butter is melted and the mixture is smooth.
• Pour the pistachio cream into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled and set.
• Serve chilled as is, or use as a filling for cakes, tarts, or pastries.

Notes

Garnish with chopped pistachios before serving for extra texture and flavor.