Peanut Butter Custard Blast

Name: Peanut Butter Custard Blast
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 15 servings.
Ingredients: 2 cups Oreo 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 large 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

"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

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Ingredients

2 cups Oreo 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 large 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

Directions

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.

To Make ahead: After peanut butter custard is poured over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.

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.

Nutrition Facts

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

Originally published as Peanut Butter Torte in Taste of Home Christmas Annual 2010

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Michelle

Jun 10, 2018

This recipe looks amazing! I've noticed in the reviews that some people seem to be having trouble with the sauce thickening. I've had this trouble in the past with other custard recipes that call for cornstarch so I usually substitute for AP flour and have no problems.
peglegbruehling

Aug 22, 2017

OMG to die for!!!
blondie6525

Aug 13, 2017

How do i save recioes?
wasoongu

Jun 16, 2017

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.
missteddybear

Dec 18, 2016

gingbaby, then you might want to eat grass and drink water for the rest of your life.
Ell-lauren

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!
timmel

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.
acgirly

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.
Twins1111

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. :)
step210

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?

Peanut Butter Custard Blast

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