This recipe is modeled after the No-Bake Boston Cream Pie Torte I made in February.
- About 2 sleeves of graham crackers
- 4 c. half-and-half
- 2 tsp. vanilla
- 3 T. cornstarch
- 2 eggs
- 3 egg yolks
- 3/4 c. peanut butter
- 3/4 c. sugar
- 5 + 4 T. butter
- 1/2 tsp. salt
- 2 + 1 tsp. vanilla
- 1/4 c. unsweetened cocoa
- 1/4 c. milk
- 2 c. powdered sugar
- Line bottom of an 8×8-inch glass baking dish with graham crackers, breaking in half if necessary.
- To make custard, place cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks.
- In a deep heavy saucepan, melt the 5 tablespoons butter over medium heat and stir in the granulated sugar. Add salt and half-and-half and stir. Heat over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When half-and-half mixture is hot, turn off heat.
- Pour a ladle of the hot half-and-half mixture into the small bowl holding the cornstarch. Whisk vigorously to combine. There should be no lumps. Add more liquid and whisk to get rid of any lumps. Pour the cornstarch mixture into the beaten eggs. Whisk vigorously to combine.
- Pour egg mixture into the saucepan and turn heat to medium. Cook mixture, whisking constantly and vigorously working all angles of the pot, and scrape the bottom for about five minutes or until the custard is very thick and starts to boil. Large bubbles should be rising to the surface. Turn off heat and stir in two teaspoons of vanilla and peanut butter.
- Spread custard mixture over graham crackers, cover with another layer of graham crackers and repeat layers ending in graham crackers.
- To make the frosting, melt the 4 tablespoons of butter with cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble 1 minute. Whisk in the milk and cook three more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the powdered sugar with a whisk or hand beater. When mixture is smooth, beat in vanilla. While frosting is still quite hot, pour over the top of graham crackers and smooth with a hot knife or spatula dipped in hot water.
- Cover with lid or aluminum foil and refrigerate for at least four hours or up to 2 days. Serve chilled.
You can play around with this recipe by changing up the amount of layers of graham crackers (I only did three layers) and reducing the powdered sugar in the chocolate topping to make a more liquidy topping if you prefer.