Peanut Butter Custard Blast Recipe

By pjones-2

Ingredients

• FILLING:
• 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 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

Preparation

Step 1

Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. 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 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate 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. Yield: 15 servings.