Mom's Peanut Butter Pie - Revised

3/4  cup		smuckers peanut butter
1/4  cup		cornstarch
1  cup		sugar
1/4  teaspoon		salt
16  fl. oz.		almond milk
3		egg yolks
1/4  teaspoon		vanilla extract
5		egg whites
1/4  cup		Stevia in the Raw - Cup for Cup Measures Just Like Sugar
1		Immaculate Baking Pie Crust

Tip: Click on the ingredient links to learn the nutritional information for all the Mom's Peanut Butter Pie - Revised ingredients. The serving size for any ingredient in Mom's Peanut Butter Pie - Revised may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix 1/2 cup pb and sugar (used 2/3 cup granular sugar in food processor) and make it crumbly
Bake pie shell and pour 1/2 of crumbles in warm shell.
Combine dry ingredients and whisk into warm milk  Stir continuously while heating milk.
Add beaten egg yolks while milk is warm, not hot as they will cook.
Cook until thickened, stirring continuously.  Add peanutbutter and vanilla and pour into pie shell.

 
Beat egg whites stiff adding sugar to taste  Spread over pie filling, sprinkle on remaining peanut butter mixture, bake in 300 degree oven to brown meringue
 
I suggest cooking in a double boiler if possible.