So you strained out the ground pistachios and then added in the pistachio butter after?
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No straining involved, the same process as homemade peanut butter. Can be done in a small food processor, just run the FP until a paste forms, add a little water or oil if needed. I get a very smooth product. I frequently start with finely ground pistachios that I make in a blender on the crushed ice setting. It makes the nuts into a very fine powder, having said that, for a small amount, I just use the FP.
Iirc, I added the paste/butter to the milk while it was heating up so that the pistachio butter broke down and was dispersed evenly. Hope this helps.
ETA I use raw pistachios.
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Thanks, Nannybakes. 
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Opened this today - was a present brought to the UK by a relative from Switzerland recently. Is really nice - like a Swiss version of a pecan pie made with walnut and completely encased in crisp flaky pastry.
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That looks great! Is it as sweet as pecan pie?
The filling is, definitely. Helps a bit that the pastry is less sweet.
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Another beach visit, another stop at the gelateria. How could we not?
This time, I got my own 2 scoops (BIG mistake hahaha) — Amarena and noci e fichi, and my dood got the insanely delicious pistacchiata. Basically pistachio ice cream with rivers of chocolate.
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Ricotta chocolate flake gelato, pistachios and very locally made candied orange peel.
Restrained Sicilian elegance 
!
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Looks so pretty!
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Thanks Gretchen, I’m curious to see how the gelato sets up overnight. That was scooped a few hours after it was churned, I’ll get a better idea of it tomorrow. Happy with the taste so far.
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Double chocolate banana bread ( Smitten
Kitchen) and vanilla gelato. The cake was still warm and the chocolate pieces melty , the vanilla gelato was excellent with it.
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Look at that crumb. I might need some alone time.
Afternoon leftover choc. croissant from Moonbelly Bakery. Got an extra yesterday morning. Took great willpower to leave one for today.
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Threats like that I could take anytime. Looks amazingly delicious 
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twas and tis, I rarely cook strawberries but this cake is lovely (Natasha’s Kitchen).
