In a medium saucepan, combine the condensed milk, unsalted butter, and a pinch of salt. Heat over medium, stirring continuously for about 10-15 minutes, until the mixture thickens to a fudge-like consistency.

Once your brigadeiro mixture reaches the perfect texture, remove it from the heat. Gently stir in the pistachio cream until fully combined.

Transfer the warm mixture to a bowl and let it cool at room temperature for about 10-15 minutes. Then refrigerate for 1-2 hours to firm up.

Once firm, scoop the mixture into small balls and roll them in finely chopped pistachios.

Store the finished Pistachio Brigadeiros in an airtight container. They can be kept at room temperature for 2-3 days or refrigerated for up to a week.