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Pistachio Dessert Cups
Yield: 28 cups
Calling all pistachio lovers! This is the dessert cup you have been waiting for. These pistachio dessert cups come together in no time at all with no oven required. They are made with a graham cracker crust filled with a pistachio mousse and topped with whipped cream and chopped pistachios. The perfect, easy summer treat!
Equipment
- 28 2 ounce plastic cups with lids
Ingredients
Graham Cracker Crust
- 2 cups (168 g) graham cracker crumbs
- ¼ cup (57 g) unsalted or salted butter melted
Pistachio Mousse Filling
- 3.4 oz (96 g) instant pistachio pudding mix
- 1 ½ cups (355 ml) milk
- 1 ½ cups (355 ml) heavy cream
Whipped Cream
- ½ cup (118 ml) heavy cream
- 1 tbsp (1 tbsp) powdered sugar
- ¼ tsp (0.2 tsp) vanilla extract
Additional Ingredients
- ¼ cup (31 g) chopped pistachios
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use a plastic cup to press the crumbs into the bottom of the cup to form a crust.
- In a large mixing bowl, whisk together the instant pistachio pudding mix and milk. Chill in the refrigerator for five minutes. Add heavy cream to the pistachio pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency. Fill a piping bag with the pistachio mousse and pipe into the cups about ¾ full.
- To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form. Fill a piping bag fitted with a Wilton 4B piping tip and pipe a dollop of whipped cream on top of each dessert cup. Sprinkle with chopped pistachios.
- Seal the cups with a lid and chill overnight. Store in the refrigerator for up to 3 days.
Notes
Pistachio dessert cups can be stored in the refrigerator for about 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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