3/7/14

Pistachio Pudding Parfaits

Homemade Pistachio Pudding Parfait

St. Patricks day is right around the corner and i wanted to give you all a dessert to celebrate the occasion with.  I kept thinking about different ingredients that are green and finally settled on pistachios.  We've been on a nut kick around here since the cleanse and so it just sounded right.  I love a dessert that presents well and is easy to put together and these parfaits hold up on both accounts.  So if you need a pretty dessert to serve your family or friends these pistachio pudding parfaits have you covered!    


Homemade Pistachio Pudding Parfait

You could do individual parfaits like i did, i found these little dishes at walmart for $1.97 each(!), or you could put it all in a trifle dish and 2 layers of each ingredient.  

Homemade Pistachio Pudding Parfait

Pistachio Pudding Parfaits
adapted from The Seaside Baker

Ingredients:
1 box of vanilla wafers, crushed
1 cup pistachios, ground
1/2 cup powdered sugar
1/4 cup water
2 1/2 cups milk
3 egg yolks
1/4 cup cornstarch
2 tablespoons water
1 teaspoon of almond extract
a few drops green food coloring
1 package (8 ounces) cream cheese, softened
1 small container of marshmallow fluff
1 regular container of cool whip
1/4 cup heavy whipping cream 
1 tsp vanilla
zest of 1 lemon

Make the pudding:
1.  For the pudding start by using a food processor, grind the pistachios as fine as you can get them. Then add the powdered sugar and process a few times to combine.  Add water to pistachios to create a paste.

2.  In a heavy bottomed sauce pan, combine the milk and pistachio paste and heat over medium low until it begins to simmer (do not let it boil), stirring occasionally.  Once milk mixture begins to simmer, remove from heat and cool for 5-10 minutes.
3.  In a separate bowl, slightly beat egg yolks.  

4. In a small cup or bowl, combine the cornstarch and 2 tablespoons of water to create a paste.

5. Once the milk mixture is cooled slightly, add a few tablespoons at a time of milk to egg yolks while whisking to avoid cooking eggs, repeat this process two more times. You don't need to add the entire mixture just enough to warm up the eggs without cooking them. 

6. Next, pour the entire the egg mixture back into the milk mixture and warm it back up over medium low heat.  Add the cornstarch & water paste as well. Stir constantly.

7. Once the pudding thickens and coats the back of your spoon, remove from heat and stir in almond extract and green food coloring. 

8. Once pudding has cooled slightly (about 15 minutes) cover with plastic wrap (placing wrap directly on pudding to avoid pudding skin) and chill for 4+ hours.

Make the whipped topping:
1. In the bowl of a stand mixer combine the cream cheese and marshmallow fluff and beat until creamy and smooth.  Add the cool whip and the heavy whipping cream and mix until incorporated.  Fold in the lemon zest.

Assemble the parfaits
I find the easiest way to make the layers look "professional" is to put the pudding and whipped topping in pastry bags and then pipe them into the dishes.  I layered crushed up vanilla wafers on the bottom then the pistachio pudding and finally the whipped topping.  To add a pretty finished look i added some crushed pistachios on top.  


Homemade Pistachio Pudding Parfait

As complicated as the recipe sounds, its not! don't be afraid to try it, its 1000x's better than a boxed pudding mix, i promise!

Homemade Pistachio Pudding Parfait

Homemade Pistachio Pudding Parfait


Post a Comment