Best Italian Pistachio Cream
Updated May 20, 2025, Published Feb 21, 2022
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Calling all pistachio lovers! This BEST Italian Pistachio Cream is smooth, decadent, and rich. It can be made with a few simple ingredients in 30 minutes!
It makes a creamy and custardy filling for Italian Cream Horns, Italian Crumb Cake with Pistachio. This cream is also used to make Italian Pistachio Gelato!
Why This Recipe Stands Out
This beloved pistachio cream recipe honors Italian tradition while giving you a reliable, foolproof method you’ll turn to repeatedly. Many use white chocolate to make this cream, but here we are using the authentic way and making it on the stovetop, just like we do in Italy!
” This is one of my favorite treats.
– SANDEA
It really tastes good in the cookies and pastries, but most the time it’s gets eaten before I get that far.”
You can use it to fill the Baked Zeppole Di San Giuseppe Recipe (Italian), and Bomboloni Recipe.
Table of Contents
What Is Italian Pistachio Cream?
Crema pasticcera, or Italian pistachio cream, is a fundamental component in many beloved Italian desserts. It’s that silky, custard-like filling tucked inside tarts, layered in cakes, and piped into pastries like millefoglie, authentic Sicilian cannoli, and cannoncini—those irresistible Italian-style croissants you spot at the bakery. And just to be clear—it’s not gelato, pistachio butter, or pistachio paste! This rich, spoonable cream brings classic Italian sweets to life.
Simple Ingredients
When you make this recipe from scratch, you will find wholesome ingredients—no weird added ingredients are in this homemade version.
- Egg Yolks – These are the heart of crema pasticcera, adding richness, structure, and that signature velvety texture. They help thicken the cream into a smooth custard.
- Granulated Sugar balances the pistachios’ natural nuttiness and enhances the overall flavor. When whisked together, it also helps emulsify the yolks into a light, pale base.
- Cornstarch – Used instead of flour for a lighter, silkier custard. It helps thicken the cream without weighing it down, resulting in a beautifully spoonable consistency.
- Pistachio Paste – Made by blending shelled and blanched pistachios, this fresh paste delivers bold, authentic pistachio flavor and a beautiful natural green color. I like this pistachio brand.
- Milk – Whole milk is traditional and provides the creamy base that carries all the flavors. It keeps the custard smooth and luxurious.
- Vanilla Extract – Just a touch adds warmth and enhances the flavor of the pistachios without overpowering them.
- Salt is optional to balance out the sweetness.
Leftover egg whites? Make Soft Italian Amaretti Cookies (Sardinian Recipe)!
Variations and Substitutions
- Milk → Use half-and-half for extra richness or dairy-free milk for a lighter version.
- Cornstarch → Swap with flour (1.5x amount) if needed, though it will be slightly heavier.
- Pistachio Paste → Try almond or hazelnut paste for a different nutty twist. Try my homemade Nutella recipe next!
- Vanilla Extract → Use vanilla bean or almond extract for a flavor change.
- Sugar → Coconut sugar or maple sugar works for a natural alternative (may alter color).
Try the original vanilla recipe with a hint of lemon- Italian Pastry Cream. Even more decadent is the Italian Chocolate Pastry Cream (Crema Pasticcera). Another filling recipe that you will love is this Easy Lemon Curd 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.
Step #1: 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.
Step #2. 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.
Step #3. 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.
Step #4: 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. The cream must NEVER boil. Keep cooking on low to medium heat until the cream is thickened. A little patience goes a long way.
Step #5: 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.
My Pro Tip
Recipe Tips
For the Cream:
- Use room temperature, high-quality egg yolks—they’re essential for a rich, smooth custard.
- Whisk the yolks and sugar until pale and thick using an electric mixer. This step helps incorporate air for a light, velvety cream.
- Whole milk only. Avoid milk powder, as it can alter the flavor and texture.
- Opt for cornstarch instead of flour—it results in a lighter, silkier crema.
- Stir constantly while the cream is cooking. This prevents curdling and keeps the texture smooth.
- Follow each step carefully. The technique matters just as much as the ingredients for the perfect crema pasticcera.
For the Pistachios:
- Blend until ultra-smooth using a food processor or high-speed blender. The smoother the paste, the more luxurious your pistachio cream.
- Remove the outer shell completely. It’s a must for a smooth finish—don’t skip this!
- Peel off the brown skins. Even shelled pistachios often have skins that can cause a gritty texture and dark flecks in your cream.
- Boil the pistachios briefly—this loosens the skins and softens the nuts for easier blending.
FAQ’s
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 like this pistachio brand.
Italian Pistachio Cream, or Crema al Pistacchio, is a rich, velvety custard made with egg yolks, milk, sugar, and fresh pistachio paste. It’s a filling for pastries, cakes, tarts, and more—smooth, nutty flavor, and the taste is absolutely irresistible.
No—pistachio cream is sweet and custard-based, while pistachio butter is just blended nuts, like peanut butter.
No—pistachio paste is an ingredient used to make pistachio cream, which is a sweet, creamy dessert filling.
This usually means the pistachios weren’t fully peeled or blended. For best texture, use blanched, skinless pistachios and a high-speed blender.
How to Use Pistachio Cream
Here are some delicious ways to use this smooth spread:
- Use as a filling for Italian Puff Pastries.
- Serve with berries and a dollop of yogurt, whipped cream, or ice cream.
- Drizzle on top of crepes, waffles, fluffy pancakes, German pancakes, or oatmeal. You can also add it to smoothies with bananas and a cup of milk!
- Use as a filling for cake, such as: Italian Crumble Cake, Pastry Cream Filling, or Italian Crostata Recipe.
- Blind bake a pie crust and make chocolate pie: Ultimate All Butter Pie Crust or Easy Tried and True Crisco Pie Crust.
Make-Ahead and Storage
- It’ll keep well in an airtight container 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, add it back to the blender with a splash of milk to loosen.
- Freezing is not recommended—it can separate and lose its smooth texture when thawed.
More Pistachio Recipes
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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.
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!