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Peanut Butter Custard Blast Recipe

Peanut Butter Custard Blast Recipe photo by Taste of Home

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"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin

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Peanut Butter Custard Blast Recipe

Prep: 30 min. Cook Time: 25 min. + chilling

Yield: 15 Servings

30 25 55

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
1-1/2 cups sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
6 cups 2% milk
6 egg yolks, beaten
1 cup creamy peanut butter
TOPPING:
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
6 peanut butter cups, chopped
1/2 cup chopped salted peanuts
2 tablespoons chocolate syrup

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.

Nutritional Facts 1 piece equals 585 calories, 37 g fat (16 g saturated fat), 144 mg cholesterol, 396 mg sodium, 55 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Peanut Butter Custard Blast in Taste of Home Christmas Annual Annual 2010, p167

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Peanut Butter Custard Blast

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Reviewed on Feb. 19, 2013 by Brenda D

Oh my goodness, oh my goodness! And I do mean GOOD! I have made this recipe 2 times now; once making the homemade custard and the second I ran out of time so used instant pudding. Both were fabulous. To incorporate my peanutbutter with the instant pudding, I microwaved the peanutbutter until very soft and used my electric whisk to combine it. I also used Cool Whip the 2nd time since I was in such a rush. Very, very good and easily adaptible...I like that in recipe. This is a definite keeper.

Reviewed on Aug. 06, 2012 by gretcheepoo

We really enjoyed this. Definitely something different for a hot summer. I went with 1% milk (already had a gallon & didn't want to buy more). A little scary in the nutritional information, but we found we could stretch it to 30 servings so we would eat a little at a time.

Reviewed on Jul. 10, 2012 by Naylagirl

I'm always asked to make the same old dessert for parties. I wanted to bring something different, so when I received the email with this included I just had to try it...OMG it's to die for, it was a super HUGE hit at the 4th of July picnic...on lady said, and I quote "OMG This is as good as reading Shades of Gray"...I guess I know what I'll be asked to bring.....

Reviewed on Jul. 09, 2012 by DMS729

HUGE success! My husband does not take to many sweets but this one he has asked for again!. I will admit however that I cheated and instead of making a custard I used instant pudding, just did not have the time.

Reviewed on Jun. 30, 2012 by dupont24lover

DELICIOUS! I ADDED 8 OZ. OF CREAM CHEESE AND 1 TBS. OF VANILLA, AS THIS IS WHAT I USE IN MY PB PIE!

Reviewed on Jun. 29, 2012 by asnunez

This is so ABSOLUTELY AMAZING! Only change I made was in the custard. I used 3 whole eggs instead of all yolks. Didn't want to waste the whites. Definite a keeper in my recipe box! (along with all who have tasted it!)

Reviewed on Jun. 29, 2012 by MamaTone

ARE YOU KIDDING ME???? FAB U LOUSSSSNESS is all I can say. True, it takes a while to make and YES, it is full of fat/cals/sugar, blah, blah, blah......but you only go around once so hop on the tread, eat your veggies and indulge in decadence once in a while with something as WORTH it as this, people! Everything in moderation, come on!

Reviewed on Jun. 28, 2012 by delighteddeb

Soooo good! Perfect desert and pretty easy to make. I have made it several times for friends and family - never any left.

Reviewed on Jun. 16, 2012 by KFieds

Amazing!

Reviewed on Jun. 05, 2012 by wilmadominici

I made this for my grandsons birthday and it was runny and not solid as the picture shows. I cooked it per the recipe but did not solidify. Everyone said it was very rich also.

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