Peanut Butter Custard Blast

Photo by Debbie G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cream-filled chocolate sandwich cookie crumbs

  • 2

    tablespoons Imperial Sugar

  • 1/3

    cup butter, melted

  • FILLING:

  • 1-1/2

    cups Imperial 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

Directions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack. For filling, in a large saucepan, combine the 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 longer. Remove from the 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 longer. Remove from the 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 for 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. 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.

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