Ingredients
2 cups Oreo cookie crumbs2 tablespoons sugar1/3 cup butter, meltedFILLING:1-1/2 cups sugar1/3 cup cornstarch2 tablespoons all-purpose flour1/2 teaspoon salt6 cups 2% milk6 large egg yolks, beaten1 cup creamy peanut butterTOPPING:2 cups heavy whipping cream1 tablespoon confectioners’ sugar6 peanut butter cups, chopped1/2 cup chopped salted peanuts2 tablespoons chocolate syrup
Preparation
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.
