Hello Everyone! I’m Gloria from over at Simply Gloria. I am so thrilled to be a new contributor on A Night Owl! In fact, I’ve been beyond excited ever since sweet Kimberly asked me to come hang out with you all, once a month! She is such a talented lady and is always full of inspiration. I’m going to be sharing with you some decadent sweets… your sweet tooth will thank you! And today is no exception. I brought some Peanut Butter Frozen Custard Pie to share with you!
Smooth, creamy peanut butter custard surrounded by chocolate pockets of more peanut butter and encased in an Oreo crust. And, there you have a most amazing Peanut Butter Frozen Custard Pie!
Would you like a slice?
This pie is no bake = bonus!
The only heating this pie involves is cooking the easy peanut butter custard. It’s all made from scratch and comes together very quickly. There’s no experience involved with making this custard, I promise!
After you’ve cooked the (delicious!) creamy peanut buttery custard, cover and chill in the refrigerator. Pour the chilled custard into the easy-to-make Oreo crust. Layer in those chopped mini peanut butter cups all through, then freeze.
This frozen custard treat is absolutely perfect for these hot summer days!
Peanut Butter Frozen Custard Pie
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 1 1/2 cups whole milk
- 1 1/2 cups half & half
- 2 teaspoons vanilla
- 4 tablespoons of cold butter cut into pieces
- 3/4 cup creamy peanut butter
- 25 mini peanut butter cups chopped
- for the crust:
- 3 cups finely crushed Oreos about a 15 ounce full package of cookies
- 4 tablespoons butter melted
- In a large heavy sauce pan, whisk together the granulated sugar, cornstarch and salt.
- Put the pan on medium heat.
- Immediately add and whisk the milk and yolks (while burner is heating up).
- Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
- Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
- Add the vanilla, peanut butter, and cold butter pieces-- one by one while you are still stirring with your whisk.
- Once the butter and peanut butter has melted, put into a bowl and cover with plastic wrap on the surface of the custard to prevent a skin forming. Make sure the wrap is touching the custard on the top.
- Refrigerator until cooled (about 2-4 hours) or over night.
- For the crust:
- Stir together the finely crushed Oreo crumbs and melted butter in a large mixing bowl.
- Pour the crumb mixture into a 9" springform pan or pie pan.
- Use your hands or a flat-bottomed glass to press the crumb mixture evenly into the bottom and sides of the pan. Press firmly to pack down.
- Pour half of the chilled custard into the pressed cookie crust. Layer with half of the peanut butter cups. Pour on the rest of the chilled custard and top with the rest of the peanut butter cups.
- Cover and place in freezer until frozen. Serve and enjoy!
- Store leftover frozen pie in the freezer for up to a week.
Enjoy, my friends! I will be back next time with another sweet treat!
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