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This pistachio cream bar recipe transforms simple ingredients into a delightful treat that balances buttery shortbread with creamy pistachio filling. The vibrant green color makes these bars as beautiful as they are delicious, perfect for everything from holiday gatherings to afternoon tea.
I first made these bars for a St. Patrick's Day party, but they quickly became requested at every family gathering. The contrast between the crisp shortbread base and the silky pistachio layer creates a texture combination that's simply irresistible.
Ingredients
- All purpose flour: Creates a tender shortbread base
- Granulated sugar: Adds sweetness without overpowering the delicate pistachio
- Salted butter: Use quality butter for the best flavor in the shortbread
- Cream cheese: Full fat provides the best creamy texture
- Powdered sugar: Dissolves perfectly into the creamy layer
- Pistachio instant pudding mix: The secret ingredient that provides flavor and color
- Milk: Whole milk gives the richest result
- Chopped pistachios: Adds texture and visual appeal look for bright green nuts
Step-by-Step Instructions
- Prepare the shortbread base:
- Preheat your oven to 300°F first so it reaches temperature while you mix. Combine the flour and sugar in a large bowl until well mixed. Add the softened butter and beat with an electric mixer on medium speed until the mixture resembles coarse crumbs then continues to come together. The dough will seem crumbly but should hold together when pressed. Transfer this mixture to your 13×9 inch baking pan and use your fingertips to press it firmly and evenly across the bottom. Ensure the corners are well packed.
- Bake the crust:
- Place the pan in your preheated oven and bake for 30 to 35 minutes. Watch for the edges to turn a light golden brown. The center may still look slightly underbaked but will firm up as it cools. Remove from the oven and allow the crust to cool completely before adding the topping. This cooling period is crucial for a firm foundation.
- Prepare the pistachio layer:
- In a large clean mixing bowl, place the softened cream cheese and powdered sugar. Beat with an electric mixer on medium speed until completely smooth with no lumps remaining. Add the milk and pistachio pudding mix. Continue beating until the mixture is fully combined and begins to thicken slightly. The mixture should be a beautiful pale green color throughout with no streaks.
- Assemble and chill:
- Once the crust has completely cooled, pour the pistachio mixture over the top. Use an offset spatula to spread it into an even layer reaching all edges and corners. Sprinkle the chopped pistachios evenly across the top, gently pressing them into the filling so they adhere. Refrigerate for at least one hour, though overnight is even better for the flavors to fully develop and the filling to set properly.
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My grandmother used to say the pistachio pudding mix was her secret weapon in desserts. She would always hide a few bars from the dessert tray for us to enjoy the next day, claiming they taste even better after sitting overnight. She was absolutely right the flavors meld beautifully with time.
Make-Ahead and Storage
These pistachio cream bars are perfect for make-ahead desserts. You can prepare them up to 3 days before serving, keeping them covered in the refrigerator. The flavors actually improve after the first day as they have time to meld together. For longer storage, these bars freeze beautifully for up to 3 months. Simply wrap individual portions in plastic wrap and place in a freezer container. Thaw overnight in the refrigerator before serving.
Variations and Substitutions
While the classic recipe uses pistachio pudding mix, you can experiment with other flavors for different occasions. Try chocolate pudding mix with a sprinkle of chocolate shavings on top, or vanilla pudding mix with fresh berries. For a dairy-free version, substitute plant-based butter, cream cheese alternatives, and non-dairy milk. The texture will be slightly different but still delicious. You can also add a thin layer of white chocolate ganache between the crust and filling for an extra special treat.
Serving Suggestions
These bars cut most beautifully when completely chilled. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest edges. For an elegant presentation, place each bar on a small dessert plate with a mint leaf and a few additional chopped pistachios. These pair wonderfully with coffee, tea, or even a small glass of dessert wine. For special occasions, add a small dollop of lightly sweetened whipped cream on top just before serving.
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Enjoy this delightful treat—delicious simplicity with a touch of elegance.
Frequently Asked Questions
- → Can I use unsalted butter for the crust?
Yes, you can use unsalted butter instead of salted butter for the crust. If using unsalted butter, add about 1/4 teaspoon of salt to the flour mixture to enhance the flavor.
- → How long do pistachio cream bars stay fresh?
When stored properly in an airtight container in the refrigerator, pistachio cream bars will stay fresh for up to 5 days. The buttery crust may soften slightly over time.
- → Can I freeze these bars?
Yes, these bars freeze well. Cut them into individual portions, wrap each in plastic wrap, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- → What can I substitute for pistachio pudding mix?
If you can't find pistachio pudding mix, you can use vanilla pudding mix with 1/2 teaspoon of almond extract and a few drops of green food coloring. You can also add finely ground pistachios to enhance the flavor.
- → Why did my crust turn out too hard?
If your crust is too hard, it may have been overbaked. Make sure to watch for golden edges as your indicator, as oven temperatures can vary. Also, ensure your butter was properly softened before mixing.
- → Can I make these bars with a graham cracker crust instead?
Absolutely! For a variation, substitute the shortbread crust with a graham cracker crust. Mix 2 cups of graham cracker crumbs with 1/2 cup melted butter and 1/4 cup sugar, then press into the pan and chill before adding the filling.