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.
This is one of my favorite treats.
It really tastes good in the cookies and pastries, but most the time it’s gets eaten before I get that far.
My kids like to eat it is a small bowl- ha! I know the feeling. I am happy you all love it.
Hello! Just had a quick question – the recipe says 2/3 cup of sugar is 80 grams, but I just measured and 1/4 cup is 80 grams. Which is the correct weight? Thank you!
Go by the cups since the gram conversion is sometimes off on the recipe card. It’s annoying. Sorry about that!
Hello Elena, we emailed before about my daughter wedding cake- Mille foglie. My question is if I purchase store bought pistachio cream- how much do I use? Appreciate your help!
It depends on how dense the cream you bought is. I would start with a 1/4 cup and stir to combine, then keep adding thoroughly! Enjoy.
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 they’re not available unless imported for 100£/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 you’ve provided) which step would I add it in.
3) Can I add sunflower oil to the pistachio paste to ensure it’s a good consistency, say one tablespoon.
4) I’ve noticed unlike other Italian blogs you don’t 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 🙂
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!