- 2 cups Oreo 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 large 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°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. 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 in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, 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
"The peanut butter custard portion took a full hour from start to finish (most of that was stirring time!) and I'm not sure the results were worth quite that much effort. I ended up added more cornstarch after 45 minutes of stirring and then it thickened quickly. The custard was really yummy, but I preferred it warm."
"gingbaby, then you might want to eat grass and drink water for the rest of your life."
"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!"
"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."
"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."
"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. :)"
"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?"
"I could not get the peanut butter layer to solidify-it takes good, but huge disappointment."
"Made this for super bowl party and it was loved and devoured."
"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."