CRUST:

1 1/2 c. crushed graham cracker crumbs
1/2 c. flour
1/2 c. butter
1/2 c. chopped pecans

FILLING:

1 1/2 c. milk
2 heaping tbsp. cornstarch
1 c. sugar
5 eggs, separated
1/4 c. poppy seeds
1/4 tsp. salt
1 pkg. Knox gelatin

CRUST: Mix all ingredients and press into 9 x 13 inch pan. Bake at 325 degrees for 10 to 12 minutes.

FILLING: Mix first 6 ingredients and egg yolks only and cook in double boiler until thick. Sail gelatin in 1/4 cup water and mix with custard. Cool. Beat 5 egg whites until foamy. Add 1 teaspoon cream of tartar, beat until stiff. Add 1/2 cup sugar, fold into cooled custard. Pour onto crust. Top with 12 ounce Cool Whip.