Peanut Butter Custard Blast

By TrayH

Ingredients

• FILLING:
• 2 cups cream-filled chocolate sandwich 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

Details

Adapted from tasteofhome.com

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.

~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