Best Peanut Butter Custard Recipes

PEANUT BUTTER CUSTARD BLAST

Steps:

• 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., 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 in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, 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.

PEANUT BUTTER CUSTARD

Steps:

• Cream sugar, salt and peanut butter.
• Stir in eggs and milk until well blended.
• Slowly stir in boiling water, then vanilla.
• Ladle into well buttered custard cups. (6-8 cups).
• Sprinkle with nutmeg.
• Place cups in shallow pan.
• Fill with hot water to within 1 inch of top of cups.
• Bake in 325 degree oven about 40 minutes or until set.

PEANUT BUTTER CUSTARD BROWNIE PIE

Steps:

• 1. Prepare brownie mix and pour 1/2 full in a spray pie plate. Bake according to directions just shy by 5 minutes.
• 2. While brownies are baking, in a medium saucepan bring milk, butter, sugar, and salt to a boil while stirring occasionally.
• 3. In a medium bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour this mixture into milk mixture over medium heat and whisk until thick.
• 4. Remove from heat and stir in 4 Tbsp of peanut butter. Put aside.
• 5. Remove brownies 5 minutes before totally finished baking. Take a large spoon and press brownie mixture into and up the sides of pie plate.
• 6. Pour in peanut butter custard.
• 7. Now for the topping. In a medium bowl, mix softened cream cheese with confectioners' sugar and 3 Tbsp of peanut butter. Then fold in Cool Whip until there are no more streaks.
• 8. Top pie with Cool Whip mixture. Sprinkle with chopped peanuts and chocolate chips. Refrigerate (also good frozen).

PEANUT BUTTER CUSTARD BLAST RECIPE

Steps:

• Preheat oven to 375*. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 9x13 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 for 2 minutes. Remove from heat. Stir a small amount of the hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir 1 cup of 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.

PEANUT BUTTER CUSTARD PIE

Steps:

• Combine ingredients and pour into pastry lined pie plate.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
• Serve with whipped cream, if desired.

PEANUT BUTTER CUSTARD PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix together the peanut butter cookie mixture with the egg and butter. Then take a pie pan and pat the cookie mixture into form a crust. Bake for about 8 to 10 minutes
• 3. Mix the milk and the Bailey French Vanilla together in a bowl. Take the sugar and the butter and mix together in a sauce pan and add 1/2 of the milk mixture. Heat until warm, BUT DO NOT BOIL.
• 4. Separate your eggs putting the yolks in one bowl and the egg whites in a metal or glass dish.
• 5. In the bowl with the remaining milk mixture, add yolks and then stir in cornstarch. Add to warm milk mixture. Cook over medium heat, stirring constantly, until it gets thick
• 6. Remove from heat and stir in the peanut butter until it is a very smooth consistancy. Pour into cookie pie shell.
• 7. In a glass or metal bowl place egg whites and cream of tartar. A stand mixer is best to use with the whisk paddle attachment but you can use a hand mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Top the peanut butter pie.
• 8. Bake for 25 to 30 minutes.

PEANUT BUTTER CUSTARD BLAST

Steps:

• 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., 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 in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, 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.

PEANUT BUTTER CUSTARD COBBLER

Steps:

• In a small bowl,combine cookie crumbs and splenda;stir in butter.Press onto the bottom of a greased 13-in.x9-inch baking dish.Bake at 375 degrees for 8 minutes or until set.Cool on a wire rack.
• For filling,in a large saucepan,combine splenda,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 a small amount of hot mixture into egg yolks;return all to pan,stirring constantly.Bring to to a gentle boil;cook and stir 2 minutes longer.Remove from the heat.Stir in peanut butter until smooth.Gently stir peanut butter mixture into the pan.Pour over the crust.Cover and refrigerate for at least 2 hours.
• In a large bowl,beat cream and peanut butter 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.