Peanut Butter Custard Blast
"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
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
Reviews
I love reading recipes and collecting cookbooks. Love to cook and bake. I have not made this. As an easier method with the eggs, I've been making homemade puddings for years and I beat the eggs into the cold milk first. I've never once had a set problem. Also, since this is a peanut butter flavored custard I've been known to sub with whole eggs, using approximately half the # called for in the recipe .when it's a flavored pudding/custard.
This worked great in individual mini dessert glasses.
This was really good, I love peanut butter and will try any dessert with it in it. I did add a bit more peanut butter to the custard and it was delicious.
I'm thrilled that so many are enjoying this recipe. The different ideas and methods of working with the recipe are really creative and fun to read! I just finished making this for my son's birthday (it's HIS birthday cake!), and for those that are having difficulty getting this to thicken - well, I did too the first time I made custard from scratch. I have an electric cook-top, set the heat at about "5", and it takes a solid 20 min. to get to the "egg" step. I may take it a little slower and am a little more conservative in pushing the cooking time as I've scorched it by trying to move it along too quickly. Stir and stir and stir, and be very patient. I think it's worth it every time!
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.
OMG to die for!!!
How do i save recioes?
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!