Best 4 The Best Pistachio Dessert Ever Recipes
Indulge in a delightful culinary journey with our exquisite collection of pistachio desserts. From the classic and beloved Pistachio Cake, a symphony of flavors with its moist pistachio sponge cake and luscious cream cheese frosting, to the innovative Pistachio Panna Cotta, a creamy and elegant dessert with a delicate pistachio flavor.
Tantalize your taste buds with the rich and decadent Pistachio Mousse, a light and airy mousse with a burst of pistachio flavor, and the delightful Pistachio Cookies, crispy on the outside and chewy on the inside, with a hint of pistachio in every bite. Satisfy your sweet cravings with the tempting Pistachio Brownies, fudgy and chocolatey with a surprise of chopped pistachios, and the charming Pistachio Cupcakes, topped with a swirl of creamy pistachio frosting.
For a refreshing treat, try the Pistachio Ice Cream, a creamy and flavorful ice cream with bits of pistachio, or the Pistachio Sorbet, a light and tangy sorbet with a refreshing pistachio taste. And to complete your pistachio dessert experience, indulge in the luscious Pistachio Truffles, a delightful confection with a rich pistachio ganache center coated in a layer of dark chocolate.
PISTACHIO CAKE
Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
- Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
- Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Prepare the cream cheese frosting (see note below).
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
21 BEST PISTACHIO DESSERTS
Steps:
- While you're preparing your dessert, preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix up the melted butter and cracker crumbs until everything is well combined.
- Next, put the mixture in a 9 x 13 baking pan and gently press it down around the edges, corners, and sides of the pan.
- You will bake this crust until it's golden brown, and it smells like it's been toasted. That should take around 15 minutes. Take the crust out of the oven to let it sit and cool.
- The next step is to mix up the pudding, ice cream, and the milk into a large bowl. Make sure the mixture is well-blended.
- Now pour it into the crust, spreading it evenly around the pan.
- Top off this dessert with some toffee pieces and put it in the freezer until it's frozen, which shouldn't take more than one hour.
THE BEST PISTACHIO DESSERT EVER!
Make and share this The Best Pistachio Dessert Ever! recipe from Food.com.
Provided by SafrankaLady
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Put flour and butter into bowl. Mix until crumbly. Stir in pecans.
- Press into ungreased 8x8 or 9x9 pan.
- Bake at 350 F for 15 minute Cool.
- Filling:.
- Mix cheese and sugar together well. Spread over cooled shortbread crust.
- Beat pudding mix with milk until thickened. Pour over cheese-sugar layer.
- Chill a few minutes to firm.
- Whip Cream until stiff. Spread over pudding layer.
- Sprinkle with slivered almonds.
PISTACHIO DESSERT
When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.
Provided by Melaine
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix butter flour and pecans together.
- Press in 9 x 13 pan.
- Bake ar 350 for 15 minutes.
- Cream together cream cheese, powdered sugar and cool whip.
- Spread on cooled crust.
- Make pistachio pudding with 2 cups milk.
- Spread over cheese layer.
- Top with a thin layer of cool whip and sprinkle with nuts.
- Refrigerate for 4 hours before serving. Store in refrigerater.
Nutrition Facts : Calories 281.4, Fat 20.8, SaturatedFat 11.5, Cholesterol 41.2, Sodium 131.8, Carbohydrate 22.2, Fiber 0.7, Sugar 13.5, Protein 2.9
Tips:
- Use high-quality pistachios. The better the pistachios, the better the dessert will be. Look for pistachios that are a deep green color and have a sweet, nutty flavor.
- Toast the pistachios before using them. This will enhance their flavor and make them more aromatic. To toast the pistachios, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and lightly browned.
- Use a variety of pistachio products. In addition to whole pistachios, you can also use pistachio paste, pistachio extract, and pistachio liqueur to add flavor to your desserts.
- Don't be afraid to experiment. There are many different ways to use pistachios in desserts. Get creative and try different combinations of flavors and textures.
Conclusion:
Pistachio desserts are a delicious and versatile way to enjoy this popular nut. Whether you're looking for a simple snack or a special occasion dessert, there's a pistachio dessert recipe out there for you. So next time you're in the mood for something sweet, reach for a pistachio dessert and enjoy!
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