In a medium bowl mix the egg with sugar and salt. Add cornstarch and mix to combine. Gradually add the pistachio milk mixture over the egg mixture and whisk to combine. Set aside while you heat the rest of the milk.
In a medium sized saucepan bring the rest of the milk (2 cups-480ml) to a boil.
Remove from heat and gradually add some hot milk over the egg mixture. Pour it over the remaining hot milk whisking the whole time.
Place it over medium heat and cook stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract. You can also add some green food coloring at this point, but this is optional.
Divide the pudding into serving dishes.
Cover with plastic wrap directly on the surface of the pudding and let them cool.
Before serving, decorate the pudding with whipped cream, chopped pistachios and fresh raspberries. Enjoy!