Italian Pistachio Cream
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Calling all pistachio lovers! This Italian pistachio cream is smooth, decadent, and rich. It can be made with a few simple ingredients in just 30 minutes, and can be enjoyed as a creamy filling in a wide variety of authentic Italian desserts.
It makes a creamy and custardy filling for Italian Cream Horns or Italian Crumb Cake with Pistachio.
Quick Look: Italian Pistachio Cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 people
- Dietary Info: Vegetarian, Gluten Free
- Method: Stovetop
- Technique: Shell and peel the pistachios, then blend with milk to make a smooth paste. Make the egg and cornstarch mixture, and add to the pistachio paste. Gradually add to hot milk and cook until thickened. Chill.
- Flavor & Texture: This Italian pistachio cream is velvety smooth and creamy with a wonderful texture that perfectly complements puff pastry, donuts, pies, or any other sweet treat.
Why You’ll Love This Recipe
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. Just to be clear—it’s not gelato, pistachio butter, or pistachio paste! This rich, spoonable cream brings classic Italian sweets to life.
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!
You can use it to fill Baked Zeppole Di San Giuseppe and Bomboloni, or use it to make Italian Pistachio Gelato!
Made With Amore,
” 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.”
Table of Contents
Simple Ingredients
All you need to make this recipe from scratch are simple, wholesome ingredients!
- 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. (Leftover egg whites? Make Soft Italian Amaretti Cookies!)
- Granulated Sugar: This 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.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Milk Swaps: Use half-and-half for extra richness or dairy-free milk for a lighter version.
- Cornstarch Substitute: Swap with flour (simply 1.5x the amount) if needed, though it will be slightly heavier.
- Try Different Nuts: Try almond or hazelnut paste for a different nutty twist. (Try my homemade Nutella recipe next!)
- Other Flavors of Italian Cream: Use vanilla bean or almond extract for a flavor change. Try the original vanilla recipe with a hint of lemon in my Italian Pastry Cream recipe. Even more decadent is the Italian Chocolate Pastry Cream. Another filling recipe that you will love is this Easy Lemon Curd!
How to Make Italian 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.
- Bring a pot of water to a boil and add the shelled pistachios. Boil for 4 minutes, then drain and place on a kitchen towel. Fold the towel over and rub the pistachios to loosen the skins. Remove the skins and discard them.
- 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.
- Pulse the peeled pistachios in a food processor or blender with ¼ cup milk for 5 minutes, or until the pistachios turn into a smooth paste. Scrape down the sides occasionally. Add the egg and cornstarch mixture to the paste and mix until combined and smooth. Set aside.
- Warm the remaining milk until it reaches a soft boil (little bubbles on the sides and steam starts to form). Remove from the heat and gradually add the pistachio mixture, whisking constantly. Set over low heat and simmer for about 3-4 minutes, or until the cream begins to thicken, whisking constantly. (The cream must never boil!)
- 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.
- Enjoy this Italian pistachio cream in your favorite recipe (try it in anything you would use vanilla pudding for!).
Italian Pistachio Custard FAQs
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.
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.
This usually means the pistachios weren’t fully peeled or blended. For best texture, use blanched, skinless pistachios and a high-speed blender.
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.
Serving Suggestions
One of the reasons I love Italian pistachio cream is because there are many delicious ways to use this smooth spread! Some ideas include using it as a filling for Italian Puff Pastries, or 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 Cream Crumb Cake or Italian Crostata. Blind bake a pie crust (such as Ultimate All Butter Pie Crust or Flaky Crisco Pie Crust) and use this custard as a filling for a pie.
My Pro Tips
Expert Tips
- Use room temperature, high-quality egg yolks; they’re essential for a rich, smooth custard.
- Stir constantly while the cream is cooking. This prevents curdling and keeps the texture smooth.
- Remove all the pistachio shells completely, then be sure to peel off the brown skins. Shelled pistachios often have skins that can cause a gritty texture and dark flecks in your cream. (Boil the pistachios briefly to loosen the skins and softens the nuts for easier blending.) This step is a must for a smooth finish—don’t skip it!
- Blend until ultra-smooth using a food processor or high-speed blender. The smoother the paste, the more luxurious your pistachio cream.
More Pistachio Dessert Recipes
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Italian Pistachio Cream
Ingredients
- 4 medium egg yolks, use the whites for another recipe
- ⅔ cup granulated sugar
- 7 tablespoons cornstarch
- 3½ ounces blanched pistachios
- 2 cups whole milk
- ½ teaspoon vanilla extract
Instructions
Make the Pistachio Paste
- 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 powered blender) with ¼ cup (60ml) of the milk. Pulse on high speed for 5 minutes, or until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides. Set aside.
Make the Egg Mixture
- In a medium mixing bowl, whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Add the egg and cornstarch mixture to the blender with the pistachio cream, then mix until combined and smooth. Set aside.
Finish the Pistachio Cream
- In a saucepan, heat the milk over medium heat until it reaches a soft boil (little bubbles should form on the sides and it should be gently steaming).
- Remove the hot milk from the heat. Gradually add the pistachio mixture, whisking constantly until you have a smooth mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes, or until the cream begins to thicken. (It’s very important that the cream never boils! This way, you'll get a smooth cream without lumps and without chunks of cooked egg.) The temperature should never exceed 185°F (85°C) on a digital thermometer.
- 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), immediately remove it from the heat and add the vanilla extract.
- Immediately pour it into a glass container and press a piece of plastic wrap on top of the cream to keep it from forming a skin on the surface. Refrigerate for at least 3 hours so it can set. Enjoy in your favorite desserts!
Notes
- Use room temperature, high-quality egg yolks; they’re essential for a rich, smooth custard.
- Stir constantly while the cream is cooking. This prevents curdling and keeps the texture smooth.
- Remove all the pistachio shells completely, then be sure to peel off the brown skins. Shelled pistachios often have skins that can cause a gritty texture and dark flecks in your cream. (Boil the pistachios briefly to loosen the skins and softens the nuts for easier blending.) This step is a must for a smooth finish—don’t skip it!
- Blend until ultra-smooth using a food processor or high-speed blender. The smoother the paste, the more luxurious your pistachio cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I implement this to make a “pistachio flavored” cannoli?
Yes! Cook the cream a little longer to make it thicker to your liking then look up my cannoli recipe for the cannoli shells.
How much does this yield? the recipe says 12 seecobur of what size?
I would like to use ready-made pistachio paste, how many grams should I add?
You can start with 90 grams and stir until desired consistency. The premade is thicker and denser so keep an eye on how it comes together as you stir. Enjoy!
Hello, do you know if I can use a milk substitute? Thanks Laura
Yes, coconut milk works!
Hi Elena I’m really excited to try this recipe! Heard great things. I have a few questions.
1) I was wondering that unlike other similar recipes you don’t use white chocolate, which is one is more authentic to Italian pistachio cream.
2)Do you need Sicilian pistachios or do normal do.
3) Can I do this over Bain-Marie to make sure the eggs don’t cook.
4) Can I add a tablespoon of sunflower oil to the pistachio paste with the milk to ensure it becomes a nice consistency.
5) If I’d like to modify the recipe slightly and add milk powder as well as milk for flavour, which step would you suggest I do it in.
Sorry for so many questions 😜 just a big fan of your page and recipes
Hi! Do you think this cream is thick enough for use as a macaron filling? Thanks!
You can always add more cornstarch to thicken it! I have not used it in a macaron filling myself.
I made it using the metric measurements, and it came out very thick. I like the way it’s’ not too sweet.
It’s eventually going to to become gelato (machine arrives this week), so I will continue onto the gelato recipe when it arrives.
I used pistachio paste (basically ground pistachios, nothing else) made it much easier to do.
I also mixed the milk into the eggs, not the way mentioned in the recipe since it’s the way I always made creme patissiere for the past 4 decades, and never do my eggs scramble (and easier to handle).
Looking forward to the gelato.
Hi Steve, It is supposed to be fairly thick, but not too thick. Again, if you didn’t follow my recipe for the Italian method for the crema that could play into it? Either way, I hope you love the gelato. It sounds so yummy right now!
No following the recipe and then complaining about the outcome is pretty ironic.
Why not freeze the cream?
I am not sure what you mean- you do freeze the cream after it is churned in the ice cream maker. Please let me know if I can help further. Thanks!
If you love this recipe you will also love the pistachio gelato you can make with it!
super easy recipe that turned out so yummy!
Happy you love pistachio too!
Follow this easy to make recipe for authentic pistachio cream! Anyone can make this delicious recipe.
Great recipe! The cream turned out delicious. I’m excited to make it again soon.
So happy you loved it!
It is just like the kind we eat in Italy!