Let’s dive into the world of creamy pistachio butter desserts! Whether you’re craving a quick treat or planning a special occasion, these recipes transform that rich, nutty spread into irresistible sweets. From no-bake delights to elegant finales, there’s something here for every home cook. Get ready to be inspired—your next favorite dessert awaits in this delicious roundup!
Pistachio Butter Banana Bread
Holiday baking just got a nutty upgrade with this moist banana bread. Pistachio butter adds rich flavor and keeps it tender for days. It’s the perfect way to use up spotty bananas and impress guests.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
For the wet mixture:
– 3 very ripe medium bananas, mashed (about 1 1/4 cups)
– 1/2 cup unsalted pistachio butter
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 large eggs, at room temperature
– 1/3 cup vegetable oil
– 1 teaspoon pure vanilla extract
For the dry mixture:
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon kosher salt
For finishing:
– 1/4 cup chopped pistachios
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
3. Add the pistachio butter, granulated sugar, and brown sugar to the bananas. Whisk vigorously for 1 full minute until fully combined and slightly glossy.
4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stream in the vegetable oil and vanilla extract while whisking continuously to form an emulsion.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
7. Tip: Sift the dry ingredients directly into the wet mixture to prevent overmixing and ensure a tender crumb.
8. Gently fold the dry ingredients into the wet batter with a spatula until just combined and no dry flour streaks remain; do not overmix.
9. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
10. Evenly sprinkle the chopped pistachios over the surface of the batter and press them in lightly.
11. Tip: For a perfectly domed top, run a wet knife down the center of the batter lengthwise before baking.
12. Bake on the center rack for 60-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
13. Tip: If the top browns too quickly, tent it loosely with aluminum foil after 40 minutes of baking.
14. Let the bread cool in the pan on a wire rack for 20 minutes.
15. Use the parchment overhang to lift the bread out of the pan. Let it cool completely on the rack before slicing.
The crumb is incredibly moist and dense, with a subtle nutty flavor from the pistachio butter. Serve thick slices toasted with a smear of extra pistachio butter or crumbled over vanilla ice cream for a decadent dessert.
Pistachio Butter Swirl Brownies
Zesty pistachio butter swirls through rich chocolate batter for a decadent twist on classic brownies. These fudgy squares balance nutty flavor with deep cocoa notes. They’re surprisingly simple to make with pantry staples.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the brownie batter:
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– ¾ cup unsweetened cocoa powder
– 1 cup all-purpose flour
– ½ tsp salt
For the pistachio butter swirl:
– ½ cup shelled pistachios
– 2 tbsp honey
– 1 tbsp vegetable oil
Instructions
1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt 1 cup unsalted butter in a saucepan over medium heat until fully liquid, about 3 minutes. Tip: Let it cool slightly to avoid cooking the eggs.
3. Whisk 2 cups granulated sugar into the melted butter until combined.
4. Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Sift ¾ cup unsweetened cocoa powder, 1 cup all-purpose flour, and ½ tsp salt directly into the wet ingredients. Fold until just combined; do not overmix.
6. Pour batter into the prepared pan, spreading evenly with a spatula.
7. Pulse ½ cup shelled pistachios in a food processor until finely ground, about 30 seconds.
8. Add 2 tbsp honey and 1 tbsp vegetable oil to the pistachios. Process until a smooth paste forms, scraping down sides as needed. Tip: If too thick, add 1 tsp more oil.
9. Drop spoonfuls of pistachio butter evenly over the brownie batter.
10. Use a knife to swirl the pistachio butter into the batter in a zigzag pattern. Tip: Swirl lightly to avoid overmixing and maintain distinct layers.
11. Bake at 350°F for 28-30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
12. Cool completely in the pan on a wire rack, about 2 hours, before cutting into 16 squares.
These brownies boast a dense, fudgy texture with crisp edges. The pistachio swirl adds a creamy, slightly salty contrast to the rich chocolate base. Try serving them warm with a scoop of vanilla ice cream for an indulgent dessert.
Pistachio Butter Frosted Cupcakes
Mouthwatering pistachio butter transforms basic cupcakes into a sophisticated treat. This recipe yields moist vanilla cupcakes topped with a rich, nutty frosting. Perfect for holiday gatherings or a special dessert.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 3/4 cup whole milk
– 1 tsp vanilla extract
For the frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/2 cup pistachio butter
– 1-2 tbsp heavy cream
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk flour, sugar, baking powder, and salt in a medium bowl.
3. Beat softened butter in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
4. Add eggs one at a time to the butter, beating well after each addition.
5. Mix in vanilla extract.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined.
7. Divide batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat softened butter in a large bowl on medium-high speed for 3 minutes until light and fluffy.
11. Gradually add powdered sugar, mixing on low speed until incorporated.
12. Add pistachio butter and salt, beating on medium speed for 2 minutes until smooth.
13. Add heavy cream 1 tablespoon at a time until the frosting reaches a spreadable consistency.
14. Frost cooled cupcakes using a piping bag or offset spatula.
Silky pistachio butter frosting pairs beautifully with the tender vanilla crumb. The subtle saltiness balances the sweetness for a sophisticated flavor. Serve these cupcakes garnished with crushed pistachios for added texture and visual appeal.
Pistachio Butter Cheesecake Bars
Savor these pistachio butter cheesecake bars for a rich, nutty twist on a classic dessert. They combine a buttery graham cracker crust with a creamy, no-bake filling. Perfect for holiday gatherings or a sweet treat any time of year.
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup pistachio butter
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/8 tsp salt
For the topping:
– 1/4 cup chopped pistachios
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup.
4. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling.
5. In a large bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
6. Add 1/2 cup pistachio butter, 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/8 tsp salt to the cream cheese.
7. Beat on medium-low speed until all ingredients are fully incorporated and the filling is creamy, scraping down the sides of the bowl as needed.
8. Spread the filling evenly over the chilled crust using an offset spatula.
9. Sprinkle 1/4 cup chopped pistachios evenly over the top of the filling.
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
11. Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board.
12. Cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
These bars offer a creamy, dense texture with a distinct pistachio flavor that shines through the sweet cream cheese. The crunchy crust provides a satisfying contrast to the smooth filling. Try serving them slightly chilled with a drizzle of honey or alongside a cup of strong coffee for a balanced dessert.
Pistachio Butter Ice Cream
Rich, nutty pistachio butter transforms into a creamy frozen dessert that requires no ice cream maker. Ready in under 30 minutes of active prep, this recipe delivers intense flavor with minimal fuss. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– For the base:
– 1 cup unsalted pistachio butter
– 1 (14 oz) can sweetened condensed milk
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– For whipping:
– 2 cups heavy cream, chilled
Instructions
1. Place a 9×5-inch loaf pan in your freezer to chill.
2. In a large bowl, combine 1 cup pistachio butter, the entire can of sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt.
3. Whisk these ingredients together vigorously until completely smooth and uniform in color, about 2 minutes.
4. In a separate, clean, chilled bowl, pour 2 cups of cold heavy cream.
5. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
6. Gently fold one-third of the whipped cream into the pistachio mixture using a spatula to lighten it.
7. Carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture.
8. Pour the combined mixture into the chilled loaf pan.
9. Smooth the top with the spatula.
10. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals.
11. Freeze the pan for at least 6 hours, or preferably overnight, until completely firm.
Creamy and decadent, the finished ice cream has a smooth, dense texture reminiscent of gelato, with a robust, toasted pistachio flavor that shines through. Serve scoops topped with a drizzle of dark chocolate sauce or crushed, salted pistachios for added crunch.
Pistachio Butter Thumbprint Cookies
Let’s make these festive, nutty cookies that are perfect for holiday gifting or a quick treat. They combine a buttery shortbread base with a rich pistachio butter filling for a delightful contrast. You’ll love how simple they are to assemble and bake.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
For the filling:
– 1/2 cup pistachio butter (store-bought or homemade)
– 1/4 cup powdered sugar, for dusting (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
3. Add the pure vanilla extract to the butter mixture and beat for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms and no dry streaks remain; avoid overmixing to keep the cookies tender.
6. Scoop the dough by the tablespoon and roll into 1-inch balls, placing them 2 inches apart on the prepared baking sheets.
7. Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
8. Fill each indentation with about 1/2 teaspoon of pistachio butter, smoothing it slightly with a spoon.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown; rotate the baking sheets halfway through for even baking.
10. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely.
11. Once cooled, dust the cookies lightly with powdered sugar if desired for a festive touch.
Now, these cookies offer a crisp, buttery texture that melts in your mouth, complemented by the creamy, nutty pistachio butter center. They’re perfect for serving with a cup of coffee or packaging in decorative tins as homemade gifts. For a twist, try drizzling them with melted dark chocolate or sprinkling crushed pistachios on top before baking.
Pistachio Butter Stuffed Dates
Satisfyingly simple yet decadent, these stuffed dates make an impressive treat with minimal effort. Pistachio butter adds a rich, nutty flavor that complements the natural sweetness of the dates perfectly. They come together in minutes for a quick snack or elegant appetizer.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the filling:
– 1/2 cup shelled pistachios
– 1 tbsp honey
– 1/4 tsp sea salt
For assembly:
– 12 large Medjool dates
– 1 tsp coconut oil
Instructions
1. Place the shelled pistachios in a food processor.
2. Process the pistachios on high speed for 3-4 minutes, scraping down the sides every minute, until a smooth butter forms. Tip: The mixture will be crumbly at first but will release its oils and become creamy with continued processing.
3. Add the honey and sea salt to the food processor.
4. Process the mixture for another 30 seconds until fully combined.
5. Use a sharp paring knife to make a lengthwise slit in each Medjool date.
6. Carefully remove the pit from each date through the slit.
7. Spoon approximately 1 teaspoon of the pistachio butter into the cavity of each date. Tip: For easier filling, transfer the pistachio butter to a small piping bag or a zip-top bag with a corner snipped off.
8. Gently press the dates closed around the filling.
9. Lightly brush the outside of each stuffed date with melted coconut oil. Tip: The coconut oil adds a subtle sheen and helps prevent the dates from sticking together if stored.
Plump dates yield a soft, chewy texture that contrasts with the creamy, slightly gritty pistachio filling. The sea salt cuts through the sweetness for a perfectly balanced bite. Serve them chilled for a firmer texture or at room temperature for a gooier experience, perhaps drizzled with extra honey or sprinkled with crushed pistachios for garnish.
Pistachio Butter Macarons
Unlock the perfect holiday treat with these elegant pistachio butter macarons. They combine crisp shells with a creamy nut filling for a sophisticated dessert. Mastering them requires precision but yields impressive results.
Serving: 24 macarons | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the macaron shells:
– 1 cup almond flour
– 1 3/4 cups powdered sugar
– 3 large egg whites, at room temperature
– 1/4 cup granulated sugar
– 1/4 tsp cream of tartar
– 1/2 tsp vanilla extract
– 2 drops green food coloring
For the pistachio butter filling:
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/4 cup pistachio butter
– 1/4 tsp vanilla extract
Instructions
1. Sift the almond flour and 1 3/4 cups powdered sugar together into a large bowl to remove lumps. 2. In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. 3. Add the cream of tartar and continue beating until soft peaks form. 4. Gradually add the granulated sugar while beating on high speed until stiff, glossy peaks form, about 3-4 minutes. 5. Gently fold in the vanilla extract and green food coloring until just combined. 6. Fold the sifted dry ingredients into the egg white mixture in three additions until the batter flows like lava and a ribbon holds for 10 seconds. 7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip. 8. Pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart. 9. Tap the baking sheets firmly on the counter 3-4 times to release air bubbles. 10. Let the piped shells rest at room temperature for 30 minutes until a skin forms and they are no longer sticky to the touch. 11. Preheat the oven to 300°F. 12. Bake the shells for 12-15 minutes until they lift cleanly off the parchment. 13. Cool the shells completely on the baking sheets for 20 minutes. 14. For the filling, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. 15. Gradually add 1 cup powdered sugar and beat until smooth. 16. Mix in the pistachio butter and vanilla extract until fully incorporated. 17. Transfer the filling to a piping bag. 18. Pipe a small dollop of filling onto the flat side of half the cooled shells. 19. Sandwich with the remaining shells, pressing gently to spread the filling to the edges. 20. Refrigerate the assembled macarons in an airtight container for 24 hours to allow flavors to meld and texture to soften.
Delicate and crisp shells give way to a rich, nutty filling with a subtle sweetness. Serve them chilled for a firm texture or at room temperature for a softer bite. Pair with espresso or crumble over ice cream for an unexpected twist.
Pistachio Butter Rice Krispie Treats
You’ve probably had Rice Krispie Treats, but pistachio butter takes them to another level with a nutty richness that balances the marshmallow sweetness perfectly.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– For the base: 6 cups Rice Krispies cereal, 1/2 cup unsalted butter, 10 oz marshmallows
– For flavor: 1/2 cup pistachio butter, 1/4 tsp salt
Instructions
1. Grease a 9×13-inch baking dish with butter or cooking spray. Tip: Line with parchment paper for easy removal.
2. Melt 1/2 cup butter in a large pot over medium-low heat, about 2-3 minutes until fully liquid.
3. Add 10 oz marshmallows to the melted butter, stirring constantly until completely melted and smooth, about 3-4 minutes.
4. Remove the pot from heat and immediately stir in 1/2 cup pistachio butter and 1/4 tsp salt until fully incorporated. Tip: Use a spatula to scrape the sides thoroughly.
5. Quickly fold in 6 cups Rice Krispies cereal until every piece is evenly coated with the marshmallow mixture.
6. Transfer the mixture to the prepared baking dish, pressing firmly into an even layer with a buttered spatula or your hands. Tip: Press firmly to prevent crumbling when cut.
7. Let cool completely at room temperature for at least 1 hour before cutting into 16 squares.
Layers of crisp cereal and creamy pistachio butter create a chewy yet crunchy texture that’s irresistible. Serve them chilled for a firmer bite or drizzle with melted chocolate for an extra indulgent twist.
Pistachio Butter Fudge
Fudge gets a nutty upgrade with this pistachio butter version. It’s rich, creamy, and requires no baking. Just mix, chill, and slice for a perfect holiday treat.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– For the fudge base: 3 cups white chocolate chips, 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla extract, 1/4 tsp salt
– For the pistachio mixture: 1/2 cup pistachio butter, 1/2 cup chopped pistachios
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine white chocolate chips and sweetened condensed milk in a medium saucepan.
3. Heat over low heat, stirring constantly with a spatula, until the chocolate is fully melted and the mixture is smooth, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Remove the saucepan from the heat.
5. Stir in vanilla extract and salt until fully incorporated.
6. Add pistachio butter to the warm mixture.
7. Stir vigorously until the pistachio butter is completely blended and the fudge is uniformly green.
8. Pour the fudge mixture into the prepared baking pan.
9. Use the spatula to spread the fudge into an even layer.
10. Sprinkle the chopped pistachios evenly over the top of the fudge, pressing them in lightly with your fingers. Tip: Pressing the nuts ensures they adhere as the fudge sets.
11. Refrigerate the pan, uncovered, for at least 4 hours or until the fudge is completely firm. Tip: For clean slices, chill overnight before cutting.
12. Use the parchment overhang to lift the fudge block from the pan.
13. Place the block on a cutting board.
14. Cut the fudge into 16 squares using a sharp knife wiped clean between cuts.
Buttery and smooth, this fudge has a distinct pistachio flavor with a delightful crunch from the nuts on top. Serve it chilled on a dessert platter or wrap individual pieces for festive gifts.
Pistachio Butter Tart with Honey Drizzle
Nothing beats a classic butter tart with a nutty twist. Pistachio butter tart with honey drizzle combines rich, buttery filling with crunchy pistachios and sweet honey for a festive treat. Perfect for holiday gatherings or a cozy winter dessert.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
For the filling:
– 1 cup light corn syrup
– 1/2 cup packed brown sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1 cup shelled pistachios, roughly chopped
For the topping:
– 1/4 cup honey
Instructions
1. Preheat oven to 375°F. Grease a 12-cup muffin tin.
2. In a food processor, pulse 1 1/2 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, pulsing until dough just comes together. Tip: Handle dough minimally to keep crust flaky.
4. Roll dough out on a floured surface to 1/8-inch thickness. Cut into 12 circles to fit muffin cups.
5. Press dough circles into greased muffin cups, ensuring edges are even.
6. In a medium bowl, whisk 1 cup light corn syrup, 1/2 cup packed brown sugar, and 1/4 cup melted unsalted butter until smooth.
7. Beat in 2 large eggs, 1 tsp vanilla extract, and 1/2 tsp salt until fully combined.
8. Stir in 1 cup roughly chopped shelled pistachios.
9. Divide filling evenly among crust-lined muffin cups, filling each 3/4 full.
10. Bake at 375°F for 20-25 minutes, until filling is set and crust is golden brown. Tip: Rotate pan halfway through for even baking.
11. Remove tarts from oven and let cool in pan for 10 minutes.
12. Transfer tarts to a wire rack to cool completely.
13. Drizzle 1/4 cup honey over cooled tarts just before serving. Tip: Warm honey slightly for easier drizzling.
Buttery, flaky crust contrasts with the gooey, nut-studded filling, while the honey adds a delicate sweetness. Serve slightly warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a festive potluck—they travel well and always disappear fast.
Pistachio Butter Pancakes with Maple Syrup
Kickstart your holiday morning with these nutty, fluffy pancakes. They combine rich pistachio flavor with classic maple sweetness for a festive breakfast treat. Simple to make yet impressive on the plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix
– 1 1/2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
For the wet mix
– 1 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/2 cup pistachio butter
For cooking and serving
– 2 tbsp vegetable oil
– 1/2 cup pure maple syrup
Instructions
1. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk the whole milk, egg, and melted unsalted butter until smooth.
3. Stir the pistachio butter into the wet ingredients until fully incorporated.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix; a few lumps are fine.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly coat with vegetable oil.
6. Pour 1/4 cup of batter per pancake onto the hot surface.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
9. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more vegetable oil as needed.
10. Warm the pure maple syrup in a small saucepan over low heat for 1-2 minutes.
Remarkably tender with a subtle crunch from pistachio bits, these pancakes offer a buttery, earthy flavor that pairs perfectly with the warm maple syrup. For a festive twist, top with extra chopped pistachios or a dollop of whipped cream.
Pistachio Butter Mousse
Kick off your holiday baking with this elegant pistachio butter mousse. It’s a creamy, nutty dessert that feels festive yet simple to prepare. Perfect for a crowd or a quiet celebration.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the mousse base:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
For the pistachio mixture:
– 3/4 cup unsalted pistachio butter
– 4 ounces cream cheese, softened to 68°F
– 1/4 cup granulated sugar
For garnish:
– 1/4 cup chopped pistachios
Instructions
1. Chill a large mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster and hold its shape better.
2. In the chilled bowl, combine 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract.
3. Whip the mixture on medium-high speed until stiff peaks form, about 3-4 minutes; avoid over-whipping to prevent a grainy texture.
4. In a separate bowl, beat 4 ounces softened cream cheese with 1/4 cup granulated sugar until smooth and creamy, about 2 minutes.
5. Add 3/4 cup pistachio butter to the cream cheese mixture and beat until fully incorporated, scraping down the sides as needed.
6. Gently fold the whipped cream into the pistachio mixture in three additions to maintain airiness and ensure no streaks remain.
7. Divide the mousse evenly among 8 serving glasses or bowls.
8. Refrigerate the mousse for at least 2 hours, or until set and firm to the touch.
9. Just before serving, sprinkle 1/4 cup chopped pistachios evenly over the top of each portion for a crunchy contrast.
Here’s how it turns out: the mousse is luxuriously smooth with a rich, earthy pistachio flavor that’s not overly sweet. Serve it layered with crumbled shortbread cookies or drizzle with dark chocolate for an extra indulgent twist.
Pistachio Butter Granola Bars
Ditch the store-bought bars and make these chewy pistachio butter granola bars at home. They’re packed with whole grains and natural sweetness, perfect for quick breakfasts or snacks. You’ll love the nutty flavor and satisfying texture.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the base:
– 2 cups old-fashioned rolled oats
– 1 cup chopped raw pistachios
– ½ cup unsweetened shredded coconut
– ½ teaspoon salt
– For binding:
– ½ cup creamy pistachio butter
– ½ cup pure maple syrup
– 2 tablespoons coconut oil
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 325°F.
2. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3. Spread the 2 cups of rolled oats, 1 cup of chopped pistachios, and ½ cup of shredded coconut on a rimmed baking sheet.
4. Toast the oat mixture in the preheated oven for 10 minutes, stirring halfway through, until lightly golden and fragrant.
5. Transfer the toasted mixture to a large mixing bowl and stir in ½ teaspoon of salt.
6. In a small saucepan over medium-low heat, combine ½ cup of pistachio butter, ½ cup of maple syrup, and 2 tablespoons of coconut oil.
7. Heat the mixture, stirring constantly, for 3-4 minutes until it’s smooth, well-combined, and slightly bubbly around the edges.
8. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
9. Pour the warm wet mixture over the dry toasted ingredients in the bowl.
10. Use a spatula to mix thoroughly until every oat and nut is evenly coated.
11. Press the mixture firmly and evenly into the prepared baking pan using the bottom of a measuring cup or your hands.
12. Bake in the preheated oven at 325°F for 20-22 minutes, until the edges are golden brown and the top looks set.
13. Let the bars cool completely in the pan on a wire rack for at least 2 hours to firm up.
14. Use the parchment overhang to lift the slab out of the pan.
15. Place it on a cutting board and slice into 12 even bars with a sharp knife.
Chewy with a slight crunch from the toasted pistachios, these bars offer a rich, nutty flavor balanced by the maple sweetness. Crumble one over yogurt or ice cream for a delicious topping, or pack them for a hike—they hold their shape well without crumbling.
Pistachio Butter Energy Balls
Faced with holiday chaos, these no-bake energy balls deliver quick fuel. Pistachio butter binds oats and dates for a sweet, nutty bite. They come together in minutes and keep for weeks.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the energy balls:
– 1 cup rolled oats
– 1 cup pitted Medjool dates
– 1/2 cup pistachio butter
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon chia seeds
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon sea salt
For coating (optional):
– 2 tablespoons unsweetened shredded coconut
Instructions
1. Place the rolled oats in a food processor and pulse for 10 seconds until coarsely ground.
2. Add the pitted Medjool dates, pistachio butter, 1/4 cup shredded coconut, chia seeds, vanilla extract, and sea salt to the food processor.
3. Process the mixture on high for 60 seconds, stopping to scrape down the sides with a spatula halfway through, until it forms a sticky dough that holds together when pinched.
4. Scoop out 1-tablespoon portions of the dough and roll them firmly between your palms into smooth balls.
5. If using the coating, roll each ball in the remaining 2 tablespoons of shredded coconut until lightly covered.
6. Arrange the balls in a single layer on a parchment-lined baking sheet.
7. Transfer the baking sheet to the refrigerator and chill the balls for at least 30 minutes to firm up.
8. Store the chilled energy balls in an airtight container in the refrigerator for up to 2 weeks.
Unwrap one for a chewy, dense texture with pops of crunch from the oats. The pistachio butter offers a rich, earthy flavor balanced by the natural sweetness of dates. Try rolling them in crushed pistachios or dipping half in dark chocolate for a festive twist.
Pistachio Butter Blondies
Venture beyond basic blondies with this nutty, chewy treat. Pistachio butter adds rich flavor and a subtle green hue. They’re simple to make yet impressively decadent.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the blondie batter:
– 1 cup (2 sticks) unsalted butter, melted and cooled slightly
– 1 ½ cups light brown sugar, packed
– 2 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– ½ cup smooth pistachio butter
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
For the topping:
– ½ cup chopped pistachios
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk the melted butter and brown sugar together until smooth and combined. Tip: Ensure the butter is just warm, not hot, to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition until fully incorporated.
4. Whisk in the vanilla extract and pistachio butter until the mixture is uniform in color.
5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks remain. Do not overmix.
7. Spread the thick batter evenly into the prepared pan using the spatula.
8. Sprinkle the chopped pistachios evenly over the top of the batter, pressing them in lightly.
9. Bake for 23-27 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached. Tip: The center should look set but not wet; avoid overbaking for a fudgy texture.
10. Place the pan on a wire rack and let the blondies cool completely in the pan. Tip: For clean cuts, chill the cooled blondies in the pan for 30 minutes before slicing.
11. Use the parchment overhang to lift the entire slab out of the pan. Cut into 16 squares.
Zesty pistachio flavor shines through the buttery, chewy base. The edges offer a slight crispness that contrasts the dense, fudgy center. Serve them slightly warmed with a scoop of vanilla ice cream or crumbled over Greek yogurt for breakfast.
Pistachio Butter Crepe Filling
Looking for a decadent yet simple crepe filling? Pistachio butter transforms ordinary crepes into a gourmet treat. This rich, nutty spread requires minimal effort for maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the pistachio butter:
– 1 cup shelled unsalted pistachios
– 2 tbsp honey
– 1/4 tsp salt
For assembly:
– 8 prepared crepes
– 1/2 cup whipped cream
Instructions
1. Preheat your oven to 350°F.
2. Spread the 1 cup of shelled pistachios in a single layer on a baking sheet.
3. Toast the pistachios in the oven for 5 minutes, or until fragrant and lightly golden.
4. Let the toasted pistachios cool completely for 5 minutes.
5. Tip: Cooling prevents the butter from becoming oily.
6. Place the cooled pistachios in a food processor.
7. Process the pistachios on high speed for 1 minute until finely ground.
8. Scrape down the sides of the food processor bowl with a spatula.
9. Add the 2 tbsp of honey and 1/4 tsp of salt to the food processor.
10. Process the mixture on high speed for 3-4 minutes until a smooth, creamy butter forms.
11. Tip: Process until it drips slowly off a spoon for the perfect spreadable consistency.
12. Lay one prepared crepe flat on a clean surface.
13. Spread 2 tbsp of the pistachio butter evenly over the crepe.
14. Dollop 1 tbsp of whipped cream over the pistachio butter.
15. Roll the crepe tightly from one end to the other.
16. Repeat steps 12-15 with the remaining 7 crepes.
17. Tip: Serve immediately for the best texture contrast between the warm crepe and cool filling.
Unbelievably creamy with a distinct, toasty pistachio flavor, this filling pairs perfectly with the delicate crepe. For a creative twist, drizzle the rolled crepes with extra honey or sprinkle with crushed pistachios before serving.
Pistachio Butter Doughnuts with Glaze
Venture beyond basic doughnuts with this pistachio-infused delight that’s surprisingly simple to make at home. These fluffy, fried treats get a rich, nutty flavor from homemade pistachio butter and finish with a sweet glaze.
Serving: 12 doughnuts | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 cup whole milk warmed to 110°F, 1 large egg, 2 tbsp unsalted butter melted, 1/2 tsp salt
– For the pistachio butter: 1 cup shelled unsalted pistachios, 2 tbsp vegetable oil
– For frying: 4 cups vegetable oil
– For the glaze: 1 cup powdered sugar, 2 tbsp whole milk, 1/2 tsp vanilla extract
Instructions
1. In a bowl, combine warm milk, sugar, and yeast; let sit for 5 minutes until foamy.
2. Add egg, melted butter, and salt to the yeast mixture; whisk until smooth.
3. Gradually mix in flour until a soft dough forms.
4. Knead dough on a floured surface for 5 minutes until elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. While dough rises, make pistachio butter: blend pistachios and oil in a food processor for 3 minutes until smooth, scraping down sides as needed.
7. Punch down risen dough and roll it out to 1/2-inch thickness on a floured surface.
8. Cut dough into 3-inch rounds using a cutter, then cut out centers with a 1-inch cutter to form rings.
9. Heat vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
10. Fry doughnuts in batches for 1 minute per side until golden brown, adjusting heat to maintain 350°F.
11. Drain fried doughnuts on a wire rack for 5 minutes.
12. Spread pistachio butter evenly over the warm doughnuts using a knife.
13. Whisk powdered sugar, milk, and vanilla in a bowl until smooth for the glaze.
14. Dip the top of each doughnut into the glaze, letting excess drip off.
15. Let glaze set for 10 minutes before serving.
Somehow, these doughnuts achieve a perfect balance: crisp on the outside, pillowy inside, with a nutty depth from the pistachio butter. Serve them warm with a sprinkle of crushed pistachios for extra crunch, or pair with coffee to highlight the subtle sweetness.
Summary
Ready to elevate your dessert game? These 20 creamy pistachio butter recipes offer everything from easy no-bakes to showstopping cakes, proving this nutty delight is a versatile kitchen superstar. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share the inspiration on Pinterest! Happy baking!
