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Peanut Butter Custard Blast

43 reviews
Total Time
Prep: 30 min. Cook: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Marilee Evenson, Wisconsin Rapids, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.

    Watch How to Make Peanut Butter Custard Blast

    Test Kitchen Approved

    Peanut Butter Custard Blast

    43 reviews
    Prep Time 30 min
    Cook Time 25 min
    Yield 15 servings

    Ingredients

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

    Directions

    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.

    Nutrition Facts

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

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