Peanut Butter Custard Blast Recipe
- 2 cups cream-filled chocolate sandwich cookie crumbs
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 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
- 2 cups heavy whipping cream
- 1 tablespoon confectioners' sugar
- 6 peanut butter cups, chopped
- 1/2 cup chopped salted peanuts
- 2 tablespoons chocolate syrup
- 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.
- 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.
- 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.
- 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.
Reviews for Peanut Butter Custard Blast(33)
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OMG! This is amazing! It was great as a decadent dessert, but I also tried it with reduced fat peanut butter, reduced the sugar and blended it with Truvia. I also tried egg beaters. I whipped it and then put it parfait glasses. I love peanut butter and this was a great way to satisfy my cravings!
I made just the peanut butter filling but changed it up a little to make it less carbs and calories. I used half Splenda and half sugar and whole eggs instead of egg yolks. I used an immersion blender on in at the end to incorporate more air and cause it to be fluffy. I put it in the freezer for about an hour. It was so yummy. I can't wait to try it again completely frozen. In response to the reviews from people who have not tried something, don't deprive yourself. Everything on moderation is the key. I am living proof. I have list over 100 pounds. I still eat dessert everyday because I can. I am still losing weight too.
I love this recipe. However, the first step with baking the crumbs is not necessary. It's easier to melt some chocolate chips with a little milk and paint it on the bottom of the crust and stick it in the freezer for a little while. That way the crumbs hold together and it can just be left in the freezer until the rest is done and it's time to put everything else in it. If the dish is freezing cold, and the bottom is freezing cold, the filling will set quicker.
It tasted great, but I couldn't get the custard to thicken. We had to put it in the freezer so it would be hard enough to eat it. Other than that, it was delicious!
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.
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