Peanut Butter Custard Blast

Total Time

Prep: 30 min. Cook: 25 min. + chilling


15 servings

Updated: Apr. 24, 2022
"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


  • 20 Oreo cookies, finely crushed (about 2 cups)
  • 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


  1. 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.
  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 in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, 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.
Test Kitchen Tips
  • The rich homemade custard filling and real whipped cream are to die for, but if you're short on time, make three 3-ounce boxes of vanilla cook-and-serve pudding mix according to manufacturer's directions. Whisk in the peanut butter before spreading, and finish with whipped topping.
  • If you prefer your filling on the firmer side, feel free to add a tablespoon or two of cornstarch.
  • 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.

    Nutrition Facts

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