Peanut Butter Custard Blast

Peanut Butter Custard Blast

Peanut Butter Custard Blast

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar

1/3 cup butter, melted

FILLING:

1-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated 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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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.