Chocolate Chip Pistachio Pound Cake

Any pistachio lovers out there?  What a qui-dinky-dink.  Me too.

Not long ago, I was able to pick you/we pistachio eaters out of a crowd.  Those red fingers were  a dead give away.  Anyone know why they dyed them red?  I am fully aware that a quick Google search ‘why were pistachios dyed red?’ would return multiple pages providing me with an adequate answer (and probably a correct one), but sometimes and quite often, I still like to ask questions.  Similar to how I still like buying real books and compact discs.  Old school livin’.

I will text and or ask questions when I can readily answer the same questions using my magic phone or the handy dandy computer I always find myself in front of.  Personal Googles is what I like to call them.  Each question directed to the person in my life that would be able to answer it best and most quickly.  Why is the sky blue?  How do I get a grease stain out of my favorite sweatshirt?  Where does the wax go when candles are burned?  Is there a trick to keeping your cat out of a Christmas tree?  I ask game  scores when I have an ESPN app made specifically for scores when you are on the go, or at work, or at a wedding.  Same for the weather.  I am always asking about the weather…but this may be because I stink something awful at small talk.

So my question today…red pistachios.  Why red?  and then also, why are they no longer dyed red? (besides the fact that we no longer prefer to ingest copious amounts of red dye #40) So many questions…also, why are they so darn addictive?   Abby Sciuto was right, have you ever just eaten one pistachio?  I think not.  Which means, and I apologize in advance, you will probably not be able to eat just one slice of this cake.  I have already eaten two slices and wondering how long I must wait before I eat a third.

This cake may become my ultimate nemesis.  Self proclaimed pistachio addict and a life long lover of pound cake.  Yep, I am doomed.  Doomed I tell you!  I beg of you to bake this…risk the doomed-ness.  Totally worth it.  Promise.


Shell your pistachios.  Ha!  Please buy them shelled, it’ll take you all day otherwise.  It is worth the extra cost.  Your thumbs will thank you.   You will leave some whole, some roughly chopped, and others will be ground into a paste….

Ground pistachios, pistachio paste.  Guess what?  Pistachio paste does not look like I had imagined.  What happened to the green?  Where did all the brownish-yellow come from?

Cream cheese and butter need to be creamed.  Martha was onto something here.  I don’t think I will ever make a pound cake with just butter ever again.

Add the pistachio paste into the mix.  We are gonna hide its ugliness among cream cheese and butter.

Where it will discolor your cream cheese and butter mixture and you will realize that your cake will not be green, but a light brown.  I now understand why Jell-O adds green food coloring to their pistachio pudding.  Light brown pudding that is not chocolate = not appetizing.  At all.  Or ever.

Eggs, vanilla, sugar, flour, salt, mini chocolate chips, and more pistachios are heading to this shindig.

Mini chocolate chips and the chopped pistachios get folded in last.

I should have left more in the bowl.  This batter is delicious.  Head in bowl, licking out the last bit delicious  I however by no means suggest you should eat raw eggs.

A drizzle of a sweet glaze and a handful of chopped pistachios finishes this cake off.

I am thinking this cake would knock off the socks of relatives and co-workers for the upcoming holidays.  Plus, it can be made ahead and frozen.  Conquering the holidays is all about prep work.  It’ll make you look like a rock-star.

Chocolate Chip Pistachio Pound Cake
Makes 1 loaf.
  • 1+1/2 Cups All-Purpose Flour
  • 1 Cup Pistachios, shelled and divided
  • 10 Tablespoons Butter, room temperature
  • 3 Ounces Cream Cheese, room temperature
  • 1+1/2 Cups White Granulated Sugar
  • 3 Large Eggs, room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Salt
  • 1/2 Cup Mini Chocolate Chips


  • 2 Tablespoons Butter, melted
  • 1 Cup Confectioner’s Sugar
  • 1-2 Tablespoons Milk
  • pinch of salt
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Pistachios, roughly Chopped
  1. Preheat oven to 325F. Line a loaf pan (8 1/2 by 4 1/2inch) with parchment paper. Set aside.
  2. Place 1/2 Cup shelled pistachios into a food processor and process until a paste forms (about 3 minutes). Roughly chop the remaining 1/2 Cup shelled pistachios. Set aside.
  3. In a large mixing bowl, cream together butter and cream cheese. Add pistachio paste and cream until light and fluffy (about 3 minutes).
  4. Beat in sugar and remember to scrape down the sides of the bowl.
  5. Add room temperature eggs, one at a time, mixing each egg into the mixture before adding the next. Add vanilla.
  6. With mixture on low, add flour and salt, mix until just combined.
  7. Fold in roughly chopped pistachios and mini chocolate chips.
  8. Pour batter into prepared loaf pan and place in preheated oven. Bake for 80-90 minutes until golden brown and toothpick comes out clean (with a few crumbs attached) when inserted into the middle of the cake.
  9. Place on wired rack and let cool. Remove from pan after 15 to 20 minutes and let cool completely on wire rack.
  10. Once cool, drizzle cake with icing and sprinkle with chopped pistachios.
  11. To make icing: Whisk together all ingredients until smooth. Use enough milk until desired consistency is reached ( I used 2 tablespoons of milk this go around).

 Adapted from Martha Stewart. 

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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