Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
- 1/2 cup granulated sugar
- 1/2 cup finely chopped pecans
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Two 3.4-ounce packages instant pistachio pudding mix
- 3 cups cold whole milk
- For the Whipped Cream Topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pistachio extract (optional)
- 1/4 cup finely chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish. In a medium bowl, combine 1¾ cups of all-purpose flour, half a cup of granulated sugar, and 1 cup (2 sticks) of very cold unsalted butter, cut into small pieces. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Now, stir in half a cup of finely chopped pecans. Press this luscious mixture firmly and evenly into the bottom of your prepared 9×13 inch baking dish.
- Bake for 18-20 minutes, or until the edges are golden brown and fragrant. You’ll want to keep an eye on it to prevent over-browning. Once baked, remove from the oven and allow the crust to cool completely on a wire rack. A fully cooled crust is key to preventing a soggy bottom layer.
- For the luscious whipped cream topping that crowns this dessert, you’ll want to start with very cold heavy cream and a very cold bowl and beaters – chilling them for 15 minutes beforehand truly makes a difference! In a large mixing bowl, combine 2 cups of cold heavy cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract (or ½ teaspoon vanilla and ¼ teaspoon pistachio extract for an extra boost of flavor). Beat on high speed with an electric mixer until firm peaks form. Be careful not to overbeat, as it can quickly turn into butter! The goal is a light, airy, and stable whipped cream that holds its shape beautifully and provides a delightful contrast to the other layers.
- Once your crust is completely cool, it’s time to build the glorious layers of your Pistachio Lush. First, for the cream cheese layer, in a large bowl, beat 8 ounces of softened cream cheese with 1 cup of powdered sugar until smooth and creamy. Gradually beat in half a cup of milk and 1 teaspoon of vanilla extract until light and fluffy. Spread this mixture evenly over the cooled crust, extending almost to the edges.
- Next, for the pistachio pudding layer, in a separate bowl, whisk together two 3.4-ounce packages of instant pistachio pudding mix with 3 cups of cold whole milk until thickened, about 2-3 minutes. Don’t worry if it seems a little loose initially; it will set beautifully. Gently spread this vibrant green pudding layer over the cream cheese layer.
- Finally, carefully spread the freshly made whipped cream topping over the pudding layer. For a final flourish, generously sprinkle with ¼ cup of finely chopped pistachios. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld beautifully. This chilling time is non-negotiable for perfectly defined layers and optimal texture!
Notes
Prepare to fall head over heels for a dessert that’s as visually stunning as it is outrageously delicious: the Pistachio Lush! This layered masterpiece combines a buttery, nutty crust with a cloud-like cream cheese layer, followed by a vibrant, dreamy pistachio pudding, all crowned with a generous dollop of freshly whipped cream and a sprinkle of chopped pistachios. Each spoonful is a symphony of textures and flavors – crisp, creamy, smooth, and delightfully nutty – making it the perfect showstopper for any gathering or a wonderfully indulgent treat for yourself.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American