This easy pistachio topping is packed with toasty, buttery, real pistachios. Perfect over cheesecake, ice cream and more to pump up the pistachio flavor!
Jump to:
Get onto this year's hottest flavor with my pistachio sauce. Made with pure pistachio paste, it's smooth, creamy and a great way to add pistachio flavor and flair to your favourite desserts.
Why you'll love this recipe
- Simple dessert topping with just five ingredients
- Naturally nutty green pistachio colour
- Great over cheesecake, ice cream, pancakes, waffles and more!
Can't get enough of pistachios? Try my stunning no bake pistachio cheesecake, pistachio ice cream or epic pistachio cheesecake sticks. Or if you need more no bake cheesecakes in your life check out my full list of no bake cheesecake recipes for your next no bake cheesecake masterpiece.
Ingredients
Pistachio paste: look for one made from 100% pistachios. Buy the best quality you can find and afford; it will make your topping taste better. Sicilian pistachios from Italy are generally considered to be the best but can be eye-wateringly expensive. There are a lot of impostors out there so try to only buy from reputable sources.
Granulated sugar: to let the pistachio flavor shine, but you could mix things up with different sugars.
Milk: to get a smooth, pourable sauce. I used full-fat cow's milk but you could use your preferred milk or alternative.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Corn flour: for a beautiful thick topping that will stick well to anything you happen to drizzle it on. You can add less for a thiner topping.
How to make pistachio topping
See the full recipe card at the end of the post for ingredient amounts and instructions.
Add the cream, milk, granulated sugar and pistachio paste to a small pot. Whisk well to combine. If you are having trouble incorporating the pistachio paste give it a brief blitz with an immersion blender.
Sift in the corn flour and whisk well. Heat medium-low for about five to ten minutes, stirring well, or until the topping has thickened. Serve warm or allow to cool.
Hot Tip: if you are drizzling your topping onto a gorgeous cheesecake make sure it's cooled first, or you will melt your cheesecake!
How to serve
To serve this easy pistachio nut sauce drizzle it over vanilla bean ice cream, vanilla cheesecake, or to pump up the pistachio flavor on your favourite dessert or sweet breakfast.
How to store
In the fridge: for up to five days in a covered container.
Tips for success and frequently asked questions
Where can I get pistachio paste?
I got mine online from a specialty baking store. You could try the usual suspects online. Look out for handmade chocolate supply stores to as they often sell nut pastes to use inside their filled chocolates.
Wherever you get it from try to make sure it's pure pistachio paste. The ingredients should just say pistachios, nothing else.
Is pistachio paste the same as pistachio cream?
No it's not. Do not buy pistachio cream to use in this recipe. Pistachio cream is more of a spreadable paste, kind of similar to Nutella. The important thing is to look for pistachio paste with just pistachios. They should be the only ingredients listed.
Can I use homemade pistachio paste in this?
Yes you can, but you will need to grind your paste as fine as you can or your topping will be gritty.
My topping is gritty
This can happen if you make your own pistachio paste or store-bought paste if it's not ground fine enough.
My sauce has started to go brown
Yes the pistachio paste, and therefore topping, will do that as it comes into contact with the air. Press a piece of cling film on top of the topping in the container to help prevent this from happening.
My topping is really thick
This sauce makes a beautiful, thick sauce that will stay put on cheesecake, etc. However, if you prefer a thinner sauce, you can use half the amount of cornflour or leave it out altogether.
I don't need that much topping, can I half the recipe?
You sure can, simply half all the quantities in the recipe and it should work just fine.
Can I freeze it?
In theory yes, but we ate it all before I could do a freezer test, so I can't say with absolute certainty it would be ok 🙂 If you try it and it works let me know in the comments and I'll update the recipe with your feedback 🙂
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More yummy dessert topping inspiration!
Why not try making
- Nutella Sauce
- Biscoff Sauce
- Coffee Sauce
Remember to subscribe to the Keep Calm and Eat Ice Cream newsletter and follow me on Pinterest for more delicious recipes to tempt your taste buds!
Put any photos of your delicious creations on socials? Remember to tag @keep_calm_and_eat_icecream on Insta so I can see your delicious creations!
Have you made this recipe? Please leave a star rating and comment below 🙂 It helps other people find the recipe so they can share the deliciousness!
📋 Recipe
Pistachio Topping
Ingredients
- ⅓ cup (100gms) pure pistachio paste
- ¾ cup thickened cream
- ¾ cup milk
- ¼ cup (55gms) granulated sugar
- 1 tablespoon corn flour (for a thinner sauce reduce by half)
- 1 pinch table salt
Instructions
- Add the cream, milk, granulated sugar and pistachio paste to a small pot on the stove.
- Whisk well to combine.
- Sift in the cornflour.
- NB If you are having trouble whisking in the pistachio paste blitz it briefly with an immersion blender.
- Heat on the stove on medium-low for about five to ten minutes, stirring frequently, or until the sauce has thickened.
- Serve warm immediatly, or chill for use later.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Comments
No Comments