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

Peanut Butter Custard Blast Recipe

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 Time: 25 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Cook Time: 25 min. + chilling
MAKES: 15 servings

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

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.

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

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.

Reviews for Peanut Butter Custard Blast

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Reviewed Feb. 23, 2015

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

MY REVIEW
Reviewed Feb. 21, 2015

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

MY REVIEW
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
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
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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