This recipe is basically an adaption of my favorite kind of PB&J. At first, I thought of combining the pistachio paste with whipped cream cheese, but it turned out that the tanginess of the cheese was a bit too overpowering. Enter mascarpone—mild tasting, super creamy, and definitely delicious. I added some chopped and toasted pistachios in there as well, because I’m a huge fan of crunchy nut butters and wanted to emulate that texture. <br /> <br />As for my favorite type of PB&J—have you ever eaten a pistachio butter and blackberry jam sandwich? Try it. It’s pretty on point. This recipe is all of that, soaked in a delicious custard and cooked to a golden brown. Go on your diet next week—this is worth it.

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