Homemade Pistachio Cream

Pistachio cream in a glass jar and some on a spoon.

5 from 7 votes

Homemade Pistachio Cream is an easy and delicious spread or filling, it's so good you will want to eat it by the spoonful!

Prep Time15

Total Time15

Course: Dessert, Snack

Cuisine: American/Italian

Servings: cups

Calories: 1118kcal

Author: Rosemary Molloy

Ingredients

1 cup unsalted pistachios (finely chopped) Or whole pistachios peeled and unsalted (see notes below for instructions).
¼ cup granulated sugar
3½ ounces white chocolate
2 tablespoons butter
5-6 tablespoons milk (I used whole milk) divided

US Customary - Metric

Instructions

Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth.
In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
Pour back into the blender or food processor with 2-3 tablespoons of milk* and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!

*If you prefer a more liquidy cream then add more milk, I made mine quite thick and I used 2 -3 tablespoons of milk.

Notes

I placed the pistachio cream in 2 jars, it total I got about 1 3/4 cups.

How To Skin Pistachios

I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 1-2 minutes this makes it easier to remove the skin. Once they have finished boiling, drain them and either rinse under cold water or soak them in ice water for 5-10 seconds then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, you may need to remove some by hand, place the skinned pistachios on a clean dry towel to dry before blending.

How to store it

Properly stored the Pistachio Cream can be kept in a cool pantry for up to a week, or if you prefer in the fridge for up to 2-3 weeks. If kept in the fridge be sure to bring it to room temperature before consuming. If you want to use it for a filling and it is too thick, just place it back in the blender add a little milk and combine.

Nutrition