Peanut Butter Custard Blast

Name: Peanut Butter Custard Blast
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

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.