A dessert that's too easy to eat! This no-bake pistachio dessert is salty, sweet, creamy, and perfect for cutting through the summer heat (or really any time of year).
Equipment
- 8x8” Pan
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- Mixer
- Medium Pot
- Food Processor or Blender
- Whisk
Ingredients
PISTACHIO PASTE
- ¾ cup roasted salted shelled pistachios see note for roasting
- ⅛ tsp salt
- 2 tbsp sugar
- 1 ½ tbsp canola oil
PISTACHIO FILLING
- 6 tbsp sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 egg yolks
- 1 cup whole milk
- ¼ cup heavy cream
- ½ cup pistachio paste
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 4 oz cream cheese softened
- 1 ½ tbsp powdered sugar
- 1 cup heavy cream
- ¼ tsp vanilla extract
CRUST
- 30 Ritz crackers
- 4 tbsp salted butter melted
WHIPPED CREAM
- 1 cup heavy whipping cream
- 1 ½ tbsp powdered sugar sifted
- ¼ tsp vanilla extract
Instructions
- Make your pistachio paste by adding your nuts to a food processor, then blend until they are minced and look somewhat thick
- Scrape down the sides of your food processor, then add in your salt and sugar, blending until finely ground and thick. Scrape down again, then pour in the oil. Blend until glossy, smooth, and a slightly loose paste forms
- To make the pistachio pudding, whisk together the granulated sugar, cornstarch, and salt in a medium pot until combined
- Add in the egg yolks and heavy cream, whisking until smooth before streaming in the milk, whisking until fully combined
- Place your pot over medium-high heat and whisk constantly until the mixture is thick and glossy. You should be able to lift the whisk with some of your mixture and make ribbons with it that don’t immediately sink back into the pudding
- Remove your pot from the heat, then whisk in the pistachio paste, butter, and ¼ tsp of vanilla until smooth
- Pour into a big mixing bowl and cover the surface of the pudding with parchment paper to prevent a skin from forming. Set aside for 30+ minutes at room temperature or until it’s no longer warm
- Crush your Ritz crackers to a rocky sand-like consistency. Add to a bowl with your melted butter and stir to combine
- Lightly grease an 8x8 pan
- Save ½ cup of your cracker-butter mixture for the top and spread the remainder into an even layer across the bottom of the pan
- Once your pudding has cooled to room temperature, add your cream cheese and powdered sugar to a separate bowl and beat until smooth. Then add the cup of heavy cream and ¼ teaspoon of vanilla, beating until medium-stiff peaks. This is key to ensure your dessert sets properly, so don’t undermix your cream!
- Remove the parchment paper from your cooled pudding and fold in the stabilized whipped cream
- Spread your pistachio mixture in an even layer over the Ritz crackers in your pan, then pop into the fridge while you make your whipped cream topping
- In a clean bowl, add the remaining cup of heavy cream, ¼ teaspoon of vanilla, and sift in your powdered sugar. Beat until you have medium peaks, and the whipped cream no longer falls completely off the spatula
- Dollop the whipped cream over your pistachio filling and spread into an even layer
- Sprinkle your reserved ½ cup of Ritz cracker crumbles over the top and cover your pan. Place it in the fridge for at least 8 hours before serving cold
Notes
*If you can’t find roasted pistachios, preheat your oven to 350F and place 1 cup of pistachios in a single layer on your baking sheet. Toast for 5-8 minutes, until lightly golden, then remove and cool completely. This will enhance the pistachio flavor!
*I used the roasted sea salt shelled pistachios from Aldi, so if your pistachios are unsalted, taste your pistachio paste and add extra salt as needed
