CRUST:

1/2 lb. graham cracker crumbs
1/2 c. melted butter
1/4 c. sugar

CUSTARD:

3 c. milk
1 tbsp. flour
2 tbsp. cornstarch
1 c. sugar
1/2 c. poppy seeds
1 tbsp. butter
4 egg yolks

MERINGUE:

4 egg whites
4 tbsp. sugar

Mix ingredients for crust. Reserve 1/2 cup mix for topping. Pat remainder in 9x13 inch or two 8x8 inch pans. Cook custard in double boiler until thick and pour over crust.

Beat egg whites until stiff and add sugar slowly. Spread over custard. Mix remaining graham cracker mix with 1/2 cup nuts and sprinkle over the top. Bake at 325 degrees for 10 minutes. Chill.