Crust:

1 c. graham cracker crumbs
1 c. flour
1 c. nuts
1/2 c. butter

Make like pie crust. Pat into 9 x 13 pan.

Bake 15 minutes at 325°F.

Topping:

1 tsp salt
1/2 c. poppy seed
2 tbsp corn starch
1 1/2 tbsp gelatin in 1/4 c cold water
egg white
1/4 c. sugar
1/4 tsp cream of tartar
salt and vanilla

Fold all into custard. Put on top of crust. Serve with whipped cream.

Refrigerate until ready to use.