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.
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!