Best Italian Pistachio Cream (Crema al Pistacchio)

make this Best Italian Pistachio Cream when I want a custard‑like, silky nutty filling—perfect for pastries, cakes, or simply scooped by the spoonful.

Why I’ll Love This Recipe

I love this recipe because it starts from real pistachios and transforms into a smooth pastry cream that’s richly pistachio‑flavored, yet delicate. The custard base—made with egg yolks, cornstarch, sugar, milk and pistachio paste—feels luxurious and versatile, and I can use it in cannoli, millefoglie, tarts or gelato.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg yolks (usually 4)

• Granulated sugar (about 80 g)

• Cornstarch (about 45 g)

• Whole milk (~½ liter)

• Pistachio paste made from ~100 g unsalted raw pistachios

• Vanilla extract (~½ teaspoon)

directions

1. I begin by blanching the pistachios in boiling water for a few minutes, then rubbing them to remove their skins—this gives the cream a bright color and velvety texture.

2. I blend the peeled pistachios into a fine paste using a food processor or high‑speed blender.

3. Next I whisk egg yolks, sugar, cornstarch and vanilla until pale and smooth.

4. I gently heat the milk (not boiling), then slowly stream it into the yolk mixture while whisking, tempering it.

5. I pour the mixture back into a saucepan and cook over medium‑low, stirring constantly, until it thickens and coats the back of a spoon.

6. I remove from heat and whisk in the pistachio paste until fully incorporated and the cream is uniform in color.

7. I transfer it to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill until set.

Servings and timing

• Makes: about 12 servings or ~1 cup (300 g) of cream

• Prep time: ~10 minutes to blanch and peel pistachios

• Cook time: ~10–15 minutes for custard and blending

• Chill time: chill at least 1–2 hours before using
  Total time: ~30–45 minutes

Variations

• I sometimes fold this cream into whipped cream for a lighter filling or gelato base like Pistachio Tiramisu or gelato.

• I occasionally use Sicilian pistachios (e.g. Bronte) for deeper flavor and color.

• If I don’t want custard, I blend pistachios and sugar only with a bit of milk or melted white chocolate for a spreadable version.

storage/reheating

I store the pistachio cream in a sealed container in the refrigerator for up to 2 weeks—it may darken slightly on top, but I give it a quick stir to restore color. If it thickens too much, I blitz it with a splash of milk to loosen. Freezing isn’t recommended—it can separate and lose its smooth texture.

FAQs

Why is my pistachio cream grainy?

I’ve found it’s usually because the pistachios weren’t fully peeled or blended long enough. Blanching and skin removal and using a high‑speed blender helps ensure smoothness.

Can I make pistachio cream without cooking custard?

Yes—I’ve tried the simpler spreadable version that blends just pistachios, sugar and milk or melted white chocolate—no cooking required and it’s rich and creamy.

What pistachios should I use?

I always use raw, unsalted, vibrant green pistachios—Sicilian (Bronte) are ideal. Roasted or salted nuts change the flavor, and the skins can cause grit in the cream.

Can I freeze this pistachio cream?

I don’t recommend freezing; the custard tends to separate or become watery after thawing. Instead, I keep it refrigerated up to two weeks for best texture.

How can I use pistachio cream beyond desserts?

I love swirling it into whipped cream, using it to fill cannoli, layering into cakes or dolloping onto waffles. I also mix some into gelato base for pistachio gelato, or use it inside Italian cream horns or crumb cakes.

Conclusion

I keep making this Best Italian Pistachio Cream whenever I want that authentic, nutty richness in a silky pastry cream. From filling pastries to swirling in ice cream or spoons, it’s versatile and indulgent. With quality pistachios and proper technique, the result is a luxurious cream that brings Italian desserts to life.

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