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Calling all pistachio lovers! This BEST Italian Pistachio Cream is smooth, decadent, and rich. You can enjoy it with a few simple ingredients and 30 minutes!
Pistachio Pastry Cream makes a creamy and custardy filling for Traditional Italian Cream Horns (Cannoncini), Puff Pastry filled with Italian Cream, and Italian Crumb Cake with Pistachio filling. This cream is also used to make Italian Pistachio Gelato!
Smooth and creamy with a real pistachio flavor- once you make this version of pastry cream with a pistachio twist, you will be hooked! Another filling recipe that you will love is this 5-Ingredients Lemon Curd Recipe!
You can even use it to fill the BEST Authentic Sicilian Cannoli, Baked Zeppole Di San Giuseppe Recipe (Italian), and Bomboloni Recipe (Italian Donuts with Cream Filling).
Table of Contents
What Is Italian Pistachio Cream?
Crema pasticcera, pastry cream, is one of the basic ingredients used in many Italian pastries and cakes. It’s the creamy, custardy filling in tarts, layer cakes, or pastries such as millefoglie; it’s also the cream filling you find in morning pastries such as cannoncini (Italian-style croissants). And, no, before you ask, it’s not like ice cream – that’s gelato!
Crema pasticcera is not difficult to make, though it does require care and attention so that it doesn’t curdle. I will always choose homemade pistachio cream over store bought!
Simple Ingredients
- Egg yolks
- Granulated Sugar
- Cornstarch
- Pistachio Paste (blended, shelled, and blanched pistachios)
- Milk
- Vanilla extract
Leftover egg whites? Make Soft Italian Amaretti Cookies (Sardinian Recipe)!
How To Make Pistachio Cream
The process is fairly simple with a little technique. We are making an Italian pastry cream (similar to custard) and adding fresh puréed pistachios.
Photos 1-3. Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.
Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them.
Photos 3-4. In a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.
Photos 5-7. Add the pistachios to a food processor (or high power blender) with only ¼ cup (60ml) of the milk. Keep pulsing on high on and off for 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides.
Add the egg and cornstarch mixture to the blender with the blended pistachios. Mix until combined and smooth- this is your pistachio mixture. Set aside.
Photos 8-11. In a sauce pan heat the milk. Turn heat to medium and warm milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat.
Using a whisk- start adding the pistachio mixture, a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.
Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. I
Keep cooking on low medium heat until cream is thickened.
Photo 12. When the cream is well thickened (it will stick to the back of a spoon and not drip off), remove from heat and add vanilla extract.
Variations
You can make this pistachio version, or the original vanilla recipe with a hint of lemon- Italian Pastry Cream. Even more decadent is the Italian Chocolate Pastry Cream (Crema Pasticcera)
Pro Tips for Pistachio Cream
For the Cream
- Room temperature eggs
- High quality eggs and only use the egg yolk
- Whip egg yolks and sugar until thick and creamy using electric mixer
- Whole Milk (I recommend you do not use milk powder as it can change the taste or texture)
- Corn starch instead of flour (makes it even lighter!)
- Stir the cream constantly while it is cooking
- Follow the instruction in the recipe exactly and you will achieve a great cream!
For the Pistachios
- Make sure the outer shell of the pistachios is removed well for a smooth pistachio cream (DO NOT SKIP THIS STEP)
- Peel the skins – you’ll notice that shelled pistachios have brown skin over all of part of the outside. If you don’t peel the pistachios the skins will cause the cream to be slightly gritty with black/brown flecks.
- Boiling the pistachios – boiling makes it super easy to remove the skins but also soften the pistachios slightly making it really quick and easy to get a smooth consistency.
- Use a blender or food processor to achieve the extra smooth and creamy consistency.
The result must be a smooth, shiny pistachio cream, with a balanced firmness.
What kind of pistachios are best?
It all starts with the right kind of pistachios! If you want bright green pistachio cream, you need raw pistachios.
Raw pistachios = unsalted and not roasted.
You can buy either shelled or unshelled. If you’re like me, you will appreciate the time saving shelled raw pistachios! I bought a bag from Amazon that I like this brand.
How to Serve Pistachio Cream
You can use it pretty much how you would Nutella, spread it on toast or bread, fold it into cream to fill desserts, cakes or pastries or simply grab a spoon and dig in!
Here are some delicious ways to use it in my recipes:
- Put it in these Puff Pastries
- Serve with berries and a dollop of whipped cream
- As a topping for crepes, waffles, or pancakes
- Serve with Brioche Bun Recipe (Italian Style)
- Use as a filling for cake such as: Italian Crumble Cake Pastry Cream Filling or Italian Crostata Recipe (Jam filled Tart)
- Blind bake a pie crust and make chocolate pie: Ultimate All Butter Pie Crust or Easy Tried and True Crisco Pie Crust
Storage
It’ll keep well (covered) in the fridge for up to 2 weeks. The top will become darker but just give it a mix. If it’s thickened too much you can add it back to the blender with a splash of milk to loosen.
From my Table to your Cucina. Made with Amore, Elena
More sweet recipes for you:
Creme Caramel Custard Flan Italian Recipe
Italian Olive Oil Cake Orange Honey (easy)
Italian Olive Oil Cake Orange Honey (easy)
Traditional Italian Tiramisù Recipe
More Pistachio Recipes for you:
Arugula, Apple, and Pistachio Salad in Parmigiano Cups
Roasted Rack of Lamb Pistachio Crust
Have you checked out my NEW CBE PRODUCTS? Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server that you that you absolutely need. The wood products are all handmade in Salt Lake City, Utah. They make great gifts as well!
Enjoy a taste of Italy in your home with this Italian Pistachio Cream! If you love this recipe make sure to try Italian Pistachio Gelato!
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
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Italian Pistachio Cream Recipe
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!
Ingredients
- 4 medium egg yolks, discard whites
- 80 g (2/3 Cup) of granulated sugar
- 45 g (1/3 Cup+ 1 tablespoon) of cornstarch
- 3.5 oz (100 gr) blanched pistachios
- 1/2 liter (2 Cups) of whole milk
- 1/2 teaspoon of vanilla extract
Instructions
For the Pistachios
- Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.
- Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard the skins.
- Add the pistachios to a food processor (or high power blender) with only ¼ cup (60ml) of the milk. Keep pulsing on high on and off for 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides.
- Leave pistachio mixture in the blender. Cover and set aside. Start making the cream.
For the Cream
- In a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.
- Add the egg and cornstarch mixture to the blender with the pistachio cream. Mix until combined and smooth- this is your pistachio mixture. Set aside.
- In a sauce pan heat the milk. Turn heat to medium and warm milk until a soft boil (little bubbles on the sides and steam starts to form).
- When the milk is hot, remove from heat. Using a whisk- start adding the pistachio mixture, a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. In this way you have a smooth cream without lumps and without chunks of cooked egg.
- If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back.
- Keep cooking on low medium heat until cream is thickened. When the cream is well thickened (it will stick to the back of a spoon and not drip off), remove from heat and add vanilla extract. Immediately pour it into a cold glass container. Important to remove the pistachio cream immediately from hot saucepan to prevent it from cooking longer.
- While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming a skin on the cream surface. Refrigerate at least 3 hours for it to set.
Notes
The pistachio pastry cream will keep in the fridge for up to two weeks in an air tight container. Use the pistachio cream as a pastry, crostata, cake, or no bake pie filling.
- Prep Time: 15 min
- Cook Time: 15 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Hi Elena, so excited to try this recipe! Big fan of your page. I have a few questions-
1) Do we need to use Sicilian pistachios? Because where I live theyโre not available unless imported for 100ยฃ/a kg which is simply not feasible. How much would the taste be impacted. And is there anything I can do to ensure the pistachio flavour shines.
2) If I wanted to add milk powder for its flavour (on top of following the recipe youโve provided) which step would I add it in.
3) Can I add sunflower oil to the pistachio paste to ensure itโs a good consistency, say one tablespoon.
4) Iโve noticed unlike other Italian blogs you donโt use White Chocolate in your recipe. Which style is more authentic.
Hi, thank you!
1- you can use any pistachios that are available in your area.
2- I haven’t tested with milk powder and not sure it needs it, so you would need to test that.
3- Yes, you can.
4- There are different variations depending on the region and purpose for the cream. This is more a pistachio crema pasticcera style recipe. I find this one has the strongest (in a good way) pistachio flavor.
Enjoy!
Excited to try this- can you tell me the approximate total volume of the finished cream?
Grazie mille
Hi! Yes, it is about 2 cups.
This is so yummy! My nephew asked for homemade eclairs for his birthday and I used this recipe as the filling, it was so good! Everyone loved them.
What a wonderful filling for eclairs! Yumm. Happy he loved them.
This was the absolute star of the show for a blood orange cardamom cake I made! Removing the shelves was a bit laborious but definitely worth it. You need a small food processor to get the right consistency did not work at all in the blender and it takes a lot of patience because the pistachio butter and the sugar mixture are both very sticky so getting both of them emptied into the Blender takes time as well as removing it but so worth it! I did not use a thermometer. I just went by the great news that you can share with your followers is that even though it was a little lumpy coming off the stove if you continue to whisk while you put it in another container, it comes out beautifully smooth . I did a mixture of vanilla, butter and almond extract, but just the tiniest bit of almond extract really highlights the pistachio flavor without overpowering it. I would say I probably used about an eighth of a teaspoon.
Yay! So happy you loved it. Yes, great tip! It is a takes a little bit of work for this recipe, but so worth it!
How much pistachio cream will this recipe make?
about 2 1/2 cups.
could you please tell me how many grams does this cream make?
Can pistachios be roasted?
Yes, but it will change the flavor slightly. Make sure they aren’t salted ๐
Absolutely loved this recipe and the instructions were easy to follow. I plan on making this again!
We love it too! So many ways to use it!