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

Peanut Butter Custard Blast Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 25 min. + chilling
MAKES:15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 25 min. + chilling
MAKES: 15 servings


  • 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 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

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.


  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

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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!"

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."

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."

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. :)"

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?"

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