PEANUT BUTTER CUSTARD BLAST RECIPE: HOW TO MAKE IT
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 585 calories, FatContent 37g fat (16g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 55g carbohydrate (40g sugars, FiberContent 3g fiber), ProteinContent 12g protein.
CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.
Provided by Samantha Seneviratne
Total Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 13 grams, CarbohydrateContent 52 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 390 milligrams, SugarContent 39 grams, TransFatContent 0 grams
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