Best Italian Pistachio Cream
Updated Apr 09, 2025, Published Feb 21, 2022
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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 Cream Horn Recipe, Italian Cream Filled Pastry, 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
- 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:
Traditional Italian Tiramisù Recipe
More Pistachio Recipes For You
Arugula, Apple, and Pistachio Salad in Parmigiano Cups
Roasted Rack of Lamb Pistachio Crust
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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!
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Italian Pistachio Cream Recipe
Ingredients
- 4 medium egg yolks, discard whites
- 80 g granulated sugar, ⅔ cup
- 45 g cornstarch, ⅓ cup+ 1 tablespoon
- 100 g blanched pistachios, 3 ½ ounces
- ½ liter whole milk, 2 cups
- ½ teaspoon 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made Swedish almond cookies and wanted a cream or custard to put on them. This was perfect. We love it.
Yay! This sounds like the perfect and most delicious combo!