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Peanut Butter Custard Blast Recipe
Peanut Butter Custard Blast Recipe photo by Taste of Home
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Peanut Butter Custard Blast Recipe

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4.5 45 42
Publisher Photo
"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
TOTAL TIME: Prep: 30 min. Cook: 25 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min. + chilling
MAKES: 15 servings

Ingredients

  • 2 cups Oreo 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 large 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

Nutritional Facts

1 each: 585 calories, 37g fat (16g saturated fat), 144mg cholesterol, 396mg sodium, 55g carbohydrate (40g sugars, 3g fiber), 12g protein.

Directions

  1. Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack.
  2. For filling, in a large saucepan, combine 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. Remove from 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.
  3. Remove from 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 at least 2 hours.
  4. 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.
Originally published as Peanut Butter Custard Blast in Taste of Home Christmas Annual Annual 2010, p167


Reviews for Peanut Butter Custard Blast

AVERAGE RATING
(42)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Ell-lauren User ID: 8544475 233100
Reviewed Sep. 18, 2015

"I've adapted the pie a little and it's so delicious! In the original size I use 5c milk and 2c of peanut butter, instead of 6c and 1c respectively. It turns out really good, but still too soft for my taste. I just made another few tweaks to it yesterday - I halved everything (3c milk, 3 yolks, etc) but used only 1/2c sugar, a full 1/3c starch, and a full cup of peanut butter in order to make a 9" pie. I probably used about half of that batch to fill my pie crust, so I'll have to do some tweaking. I let the milk mix cook for a pretty long time before adding my eggs, so after it set I had a more solid custard layer. It was silky and smooth, and the sweetness was just right! Super easy recipe with room for some playing around with it. Wholly recommend it!"

MY REVIEW
timmel User ID: 759358 232865
Reviewed Sep. 14, 2015

"This is really good. You do have to make the custard from scratch, so be prepared to stand at the stove awhile. The only part we didn't like was the peanuts on top. They get soft. Maybe honey roasted would be better, or something that stays crunchy."

MY REVIEW
acgirly User ID: 8270337 229859
Reviewed Jul. 20, 2015

"This was excellent! For anyone who can't get the custard to thicken, just keep cooking and stirring, and stirring, and stirring. It will get thick."

MY REVIEW
Twins1111 User ID: 1562391 228573
Reviewed Jun. 26, 2015

"Yes step210 by all means, add 1tsp.of vanilla extract or even almond extract, and add a few Tbls of confectionery sugar, taste it before you beat it and adjust it to your liking. I hope this helps. :)"

MY REVIEW
step210 User ID: 8054576 228559
Reviewed Jun. 26, 2015

"I will be trying this soon! I have a question before I make it tho...everytime I make homemade whip cream, it tends to be a bit bland. Do most people add a flavoring like vanilla?"

MY REVIEW
KCHYLIK User ID: 8269754 221234
Reviewed Feb. 23, 2015

"I could not get the peanut butter layer to solidify-it takes good, but huge disappointment."

MY REVIEW
TamelaB User ID: 7973816 221014
Reviewed Feb. 21, 2015

"Made this for super bowl party and it was loved and devoured."

MY REVIEW
toriesmom User ID: 1152756 219576
Reviewed Feb. 2, 2015

"Very good!!! I added an extra tablespoon of powdered sugar to the whipping cream. Not sure the extra sugar in the cookie crust was necessary. When they say cool this before refrigerating it they mean it, I started it chilling too early and ended up with a lot of condensation on it."

MY REVIEW
gypsydrgn User ID: 6696441 219491
Reviewed Feb. 2, 2015

"Yum, This was an instant favorite. Very rich. I love that it uses real whipped cream instead of cool whip."

MY REVIEW
LBurkey User ID: 3719865 219484
Reviewed Feb. 1, 2015

"This dessert is very pretty to look at and is delicious, however, it is a lot of work and takes more time than suggested. To cook the middle pudding takes a lot of stirring on the stove to keep it from scorching and I think it's more trouble than it is worth. There is a Peanut Butter Pudding dessert that is much easier and just as delicious."

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