Peanut Butter Custard Blast Recipe
- 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 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. Yield: 15 servings.
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
1 each: 585 calories, 37g fat (16g saturated fat), 144mg cholesterol, 396mg sodium, 55g carbohydrate (40g sugars, 3g fiber), 12g protein.
Reviews for Peanut Butter Custard Blast
"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!"
"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."
"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."
"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. :)"
"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?"
"I could not get the peanut butter layer to solidify-it takes good, but huge disappointment."
"Made this for super bowl party and it was loved and devoured."
"Very good!!! I added an extra tablespoon of powdered sugar to the whipping cream. Not sure the extra sugar in the cookie crust was necessary. When they say cool this before refrigerating it they mean it, I started it chilling too early and ended up with a lot of condensation on it."
"Yum, This was an instant favorite. Very rich. I love that it uses real whipped cream instead of cool whip."
"This dessert is very pretty to look at and is delicious, however, it is a lot of work and takes more time than suggested. To cook the middle pudding takes a lot of stirring on the stove to keep it from scorching and I think it's more trouble than it is worth. There is a Peanut Butter Pudding dessert that is much easier and just as delicious."
"Entered this in a local cooking contest and won 1st place in the dessert category. I also liked it partially frozen."
"how can you make this without any egg products? CAN'T have them! this sounds so delicious!"
"OMG! This is amazing! It was great as a decadent dessert, but I also tried it with reduced fat peanut butter, reduced the sugar and blended it with Truvia. I also tried egg beaters. I whipped it and then put it parfait glasses. I love peanut butter and this was a great way to satisfy my cravings!"
"I made just the peanut butter filling but changed it up a little to make it less carbs and calories. I used half Splenda and half sugar and whole eggs instead of egg yolks. I used an immersion blender on in at the end to incorporate more air and cause it to be fluffy. I put it in the freezer for about an hour. It was so yummy. I can't wait to try it again completely frozen. In response to the reviews from people who have not tried something, don't deprive yourself. Everything on moderation is the key. I am living proof. I have list over 100 pounds. I still eat dessert everyday because I can. I am still losing weight too."
"I love this recipe. However, the first step with baking the crumbs is not necessary. It's easier to melt some chocolate chips with a little milk and paint it on the bottom of the crust and stick it in the freezer for a little while. That way the crumbs hold together and it can just be left in the freezer until the rest is done and it's time to put everything else in it. If the dish is freezing cold, and the bottom is freezing cold, the filling will set quicker."
"It tasted great, but I couldn't get the custard to thicken. We had to put it in the freezer so it would be hard enough to eat it. Other than that, it was delicious!"
"Oh my goodness, oh my goodness! And I do mean GOOD! I have made this recipe 2 times now; once making the homemade custard and the second I ran out of time so used instant pudding. Both were fabulous. To incorporate my peanutbutter with the instant pudding, I microwaved the peanutbutter until very soft and used my electric whisk to combine it. I also used Cool Whip the 2nd time since I was in such a rush. Very, very good and easily adaptible...I like that in recipe. This is a definite keeper."
"I'm always asked to make the same old dessert for parties. I wanted to bring something different, so when I received the email with this included I just had to try it...OMG it's to die for, it was a super HUGE hit at the 4th of July picnic...on lady said, and I quote "OMG This is as good as reading Shades of Gray"...I guess I know what I'll be asked to bring....."
"HUGE success! My husband does not take to many sweets but this one he has asked for again!. I will admit however that I cheated and instead of making a custard I used instant pudding, just did not have the time."
"DELICIOUS! I ADDED 8 OZ. OF CREAM CHEESE AND 1 TBS. OF VANILLA, AS THIS IS WHAT I USE IN MY PB pie!"
"This is so ABSOLUTELY AMAZING! Only change I made was in the custard. I used 3 whole eggs instead of all yolks. Didn't want to waste the whites. Definite a keeper in my recipe box! (along with all who have tasted it!)"
"ARE YOU KIDDING ME???? FAB U LOUSSSSNESS is all I can say. True, it takes a while to make and YES, it is full of fat/cals/sugar, blah, blah, blah......but you only go around once so hop on the tread, eat your veggies and indulge in decadence once in a while with something as WORTH it as this, people! Everything in moderation, come on!"
"Soooo good! Perfect desert and pretty easy to make. I have made it several times for friends and family - never any left."
"I made this for my grandsons birthday and it was runny and not solid as the picture shows. I cooked it per the recipe but did not solidify. Everyone said it was very rich also."
"I made this for Memorial day and it was fantastic! I had to make a slight change as I accidently bought half & half instead of heavy whipping cream so I grabbed the cool whip and EVERYONE loved it and it was gone. I will definately add this to my "favorites" list. Plus the cool whip probably saved a few calories for those who are counting!"
"This was DELICIOUS!!! I will defnitely make this again! If you like your whipped cream a touch sweeter, I added more sugar to the whipped cream part. I took it up to 1/4 - 1/2 c and felt that was good for me and it still was a nice balance with the other flavors. Great recipe!"
"Custard takes a REALLY long time to make. Everyone seemed to like the dessert enough to ask for it again, I'm just not sure I want to take the time to make it again.It was super rich - we could serve a lot of people with it, since the pieces could be small."
"I served this for my Memorial Day party. I received comments from presentation alone. It is very good and even though it has such rich ingredients it isn't a 'heavy' dessert. My only comments for making is that it is somewhat time consuming. And because of the amount of milk make sure you use a very large pot; larger than three quarts. Once mine started bubbling I had to quickly pour it into a larger pot. But I sent recipes home and I will make again!"
"gingbaby!!!!Get real I promise this will not make you have stroke, heart attack, or duabetes, for having a small amout. You need to learn to share. What will give you all the above is no exercise. Talk to Dr. Oz he will agree."
"I made this recipe for friends...and everyone loved it. I made 2 smaller pans so i could take one in for work. It is smooth creamy and delicious, but not too sweet nor difficult to make! I will definately make this again."
"Agree with those who are not grading down because they are ingredient police. I read the ingredients and was convinced I would try. I almost questioned trying because of the rating. The low rating actually prompted me to read the reviews to see what was really wrong with this recipe (but even before Iread reviews I was planning on trying anyway based on my ability to zone in on good recipes). Was glad to see all of the responses because that is why I was going to try the recipe; because it DID have the real whipped cream, etc. If I was on a diet I would refrain from eating this, but it definitely would be what I would like to serve company!!!"
"I totally concur with domaidl. I have written on this before. I would never think of rating a recipe I haven't tried nor ever intend to try because there is something I don't like about it. Just move on to something of interest. Comments are acceptable to offer your opinion, if you must, but not a rating."
"I have not made this yet but I will be and I will rate it then. I just wanted to say that if you don't like it because of the unhealthfulness of it, it is not right to rate it low. If you must say something then say it but don't rate it. Also if you haven't tried it, it isn't right to give it a rating either."
"I made this yesterday using chunky peanut butter because I had a new unopeded jar. It is delicious and my family loves it!!! BTW, some of you have a problem with the calorie and sweetness count and gave it a low rating without making it - what are you doing looking up these recipes??? Go find low-cal recipes at Weight Watchers if you know you can't eat in moderation!"
"Forgot to leave 5 stars! my rating is below"
"This dessert was AWESOME!! Everyone who tasted it wanted the recipe. I have a weakness for choc and peanut butter and this was over the top! So great to see the other desserts sitting lonely and only 1/3 gone while this one was scarfed up in no time with one little one running his finger along the inside of the empty dish!!"
"Have not made it yet, but definitely will JUST BECAUSE it uses REAL whip cream & sugar, not Splenda and Cool Whip, which are chemicals that WILL kill you!!"
"This was absolutely delicious! Seriously, to all those who rated low because of "nutrition value" it's a dessert. Chill out! You don't have to eat the whole thing~"
"This sounds absolutely delicious. However, I will not make it because of the nutritional information. I don't want to risk my health with diabetes, heart attack or stroke. Years past I would have been first on my block to serve it at our potluck block party. Now I just want to enjoy my grandkids for a long time!"
"Delicious! And once again, food police, who rate recipes down because they don't like the fat or calorie content, should have their ratings removed. If you haven't made it, don't rate it. And don't tell me what to eat. This was very good, and I'll make it again. Thanks for the recipe!"
"I haven`t made it yet but definitely will. However, I would use Splenda instead of the sugar and would use Lite Cool Whip for the topping. This will cut the sugar and calories way down."
"way too fattening."
"Way to sweet!!!!"