Peanut Butter Custard Blast

(Courtesy of Taste of Home)

Ingredients:
2 c. cream-filled chocolate sandwich cookie crumbs
2 Tbsp. sugar
1/3 c. butter, melted
FILLING:
1 1/2 c. sugar
1/3 c. cornstarch
2 Tbsp. all-purpose flour
1/2 tsp. salt
6 c. 2% milk
6 egg yolks, beaten
1 c. creamy peanut butter
TOPPING:
2 c. heavy whipping cream
1 Tbsp. confectioners' sugar
6 peanut butter cups, chopped
1/2 c. chopped salted peanuts
2 Tbsp. chocolate syrup

Directions:
In a small bowl, combine cookie crumbs and sugar; stir in butter.  Press onto the bottom of a greased 9x13 baking dish.  Bake at 375 degrees 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.