It’s time for a delicious dessert! A lot of delicious dessert – this is a pretty full 9×13″ pan – if you don’t have friends to share, possibly consider cutting everything in half and putting it in an 8×8″ dish? I didn’t think of that ahead of time, so can confirm that freezing is also an option!

Ingredients:

Crust:

• 20 Oreo cookies, finely crushed (about 2 cups)
• 2 tablespoons sugar
• 1/3 cup butter, melted

Filling:

• 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

Topping:

• 2 cups heavy whipping cream (plus 1 tablespoon vanilla or white chocolate pudding mix if you expect leftovers, to prevent the whipped cream from seeping moisture)
• 1 tablespoon powdered sugar
• 4 ounce box Reese’s Pieces
• hot fudge sauce

Preheat the oven to 375 degrees and grease a 9×13″ baking dish. Stir together the crust ingredients, then press in an even level into the prepared dish.

Bake until set, about 8 minutes, then move to a wire rack to cool. You’re done with the oven now and can turn it off.

Meanwhile, in a large pot combine the sugar, cornstarch, flour and salt of the filling, then stir in the milk, breaking up any clumps of dry ingredients.

It’s a lot of white things in a ton of milk, how visually stimulating!

Place over medium-high heat and cook until thickened and bubbly, stirring gently, then reduce the heat and cook a further two minutes while continuing to stir. Remove the pot from the heat, and ladle some of the hot milk mixture into the egg yolks, whisking the eggs while you do so to prevent them from cooking.

Pour the warm egg mixture back into the larger pot and return to the heat, bringing to a gentle boil while stirring constantly.

Boil for two minutes, then remove from the heat. Add the peanut butter and stir until smooth.

Pour into the cooled crust, cover, and refrigerate at least two hours.

After the filling has cooled, beat the heavy cream until it begins to thicken, then add the powdered sugar and continue beating until stiff peaks form. If you don’t expect the custard to all get eaten that day, add the tablespoon of pudding powder, which will ensure no liquid starts seeping out of the leftover whipped cream. Spread the whipped cream over the peanut butter layer, then top with the Reese’s Pieces and chocolate sauce.

At fridge temperature, this is a dish you serve with a spoon. For nice slices, freeze maybe an hour, then slice. Once it’s fully frozen, it becomes hard (but still possible) to draw a knife through, so half-frozen would be ideal.

Again, this is custard, at fridge temp it would come out as a gloop – the relatively even edges are only because this had been in the freezer!

Peanut Butter Custard Blast

Slightly adapted from Taste of Home.

Crust:

• 20 Oreo cookies, finely crushed (about 2 cups)
• 2 tablespoons sugar
• 1/3 cup butter, melted

 

Filling:

• 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

Topping:

• 2 cups heavy whipping cream (plus 1 tablespoon vanilla or white chocolate pudding mix if you expect leftovers, to prevent the whipped cream from seeping moisture)
• 1 tablespoon powdered sugar
• 4 ounce box Reese’s Pieces
• hot fudge sauce

Preheat the oven to 375 degrees and grease a 9×13″ baking dish. Stir together the crust ingredients, then press in an even level into the prepared dish. Bake until set, about 8 minutes, then move to a wire rack to cool.

Meanwhile, in a large pot combine the sugar, cornstarch, flour and salt of the filling, then stir in the milk, breaking up any clumps of dry ingredients. Place over medium-high heat and cook until thickened and bubbly, stirring gently, then reduce the heat and cook a further two minutes while continuing to stir. Remove the pot from the heat, and ladle some of the hot milk mixture into the egg yolks, whisking the eggs while you do so to prevent them from cooking. Pour the warm egg mixture back into the larger pot and return to the heat, bringing to a gentle boil while stirring constantly. Boil for two minutes, then remove from the heat. Add the peanut butter and stir until smooth. Pour into the cooled crust, cover, and refrigerate at least two hours.

After the filling has cooled, beat the heavy cream until it begins to thicken, then add the powdered sugar and continue beating until stiff peaks form. If you don’t expect the custard to all get eaten that day, add the tablespoon of pudding powder. Spread the whipped cream over the peanut butter layer, then top with the Reese’s Pieces and chocolate sauce.