pistachio dessert

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

Muhallabia (Middle Eastern milk pudding) recipe

finely ground white long-grain rice (ground

tbs cornflour

milk

caster sugar

(75 grams) almond meal

tbs orange blossom water (from gourmet food shops)

pistachios

It's nearly springtime and we're making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking! 

Pistachio Loaf

pistachios (I buy these ones)

sugar

unsalted butter,

eggs

milk (oat milk, whole milk, whatever)

vanilla extract

baking powder

teaspoon sea salt

cup coconut flour (I use this)

all-purpose flour

cornstarch

Pulse the pistachios and sugar in a food processor until it makes a fine powder.

Add the butter; pulse until incorporated. 

Add the eggs, milk, and vanilla; pulse until incorporated.

Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated. 

Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes &#8211; you&#8217;ll know it&#8217;s done when the top / center no longer feels jiggly when you touch it.

Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick &#8211; that&#8217;s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)

Recipe sounds absolutely  divine! I have a severe allergy to egg. What can I use to replace the eggs in this recipe?

Laura, 
We have an egg allergy here too and I successfully adapted this recipe. I used 1 cup of plain Greek yogurt in place of the eggs, increased the AP flour to 3/4 cup, 1.5 teaspoon baking powder and 0.5 teaspoon baking soda. I followed the steps the same, just using the yogurt when the recipe says eggs. It took longer to bake than the recipe says, closer to 1 hour 15 min, but that could be my oven. 

It came out excellent. The adults in the family who aren’t egg-allergic raved and said it’s a keeper.

Pinch of Yum never steers me wrong, and this is no exception!! Loved this pistachio loaf!!! Kids gobbled it up too!

https://content.jwplatform.com/videos/t6IJL9PW.mp4

It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!

Delicious pistachio dessert has a crunchy shortbread cookie base for the perfect combination of crunchy, creamy, sweet + salty.

Pistachio Dessert Recipe

(11.2-ounce) package shortbread cookies, ((about 21 cookies))

butter (melted)

(3.4-ounce) packages insatnt pistachio pudding mix

cream cheese (softened)

Topping: M&Ms or ¼ cup chopped pecans

Preheat the oven to 350°F.

Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.

Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9x13 pan.

Bake at 350°F for about 10 minutes in the oven until golden. Let cool.

Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust.

Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.

Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.

https://content.jwplatform.com/videos/9vC13P6y.mp4

A Delicious Pistachio Pudding Dessert With Layers Of Crushed Sandies Cookies, Cream Cheese/Cheesecake Layer, Pistachio Pudding Layer And Topped With Whipped Cream!

Pistachio Shortbread Dessert

This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It&#39;s made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!

Pistachio Tiramisu

(500 grams) mascarpone

(200 grams) pistachio cream ((store-bought

(120 milliliters) whole milk

(160 milliliters) espresso coffee

30-40 savoiardi biscuits (lady fingers) ((220 grams))

Brew your coffee and mix with milk. Pour it into a wide dish for dipping the savoiradi in later, set aside.

Add your two eggs white to a medium sized mixing bowl and add the yolks to a large mixing bowl.

Using an electric whisk, start whisking your egg whites. Once they start to become frothy add 3 tablespoons of sugar one at a time. Whisk the eggs until stiff and glossy. You should be able to hold the bowl upside down.

Next, using your electric whisk (no need to clean the beaters first), whisk the egg yolks with 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until thick and combined.

Fold the whipped egg whites into the mascarpone mixture one half at a time until combined.

Dip the savoiardi in the coffee and milk mixture and line the bottom of your dish. Spread over half pistachio mixture then top with more soaked Savoiardi bsicuits. Top with more pistachio mixture and refrigerate for at least 8 hours but preferably overnight.

Top 4 pistachio dessert recipes from across the web

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Pistachio Loaf

Pistachio Dessert Recipe

Pistachio Tiramisu

Top 4 pistachio dessert recipes from across the web

The most viewed pistachio dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Muhallabia (Middle Eastern milk pud...

Pistachio Loaf

Pistachio Dessert Recipe

Pistachio Tiramisu

The most viewed pistachio dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine