CRUST:

1 stack Ritz crackers
1/4 stick butter, melted
1/4 c. sugar

Mix and put right in pan.

CUSTARD:

6 egg yolks
3/4 c. sugar
2 c. milk
2 tbsp. cornstarch

Cook until slightly thickened. Dissolve 2 tablespoons gelatin in 1/4 cup water. Add 1/2 cup poppy seed and salt. Cool.

6 egg whites
1/2 c. sugar
1/2 tsp. cream of tartar

Beat until very stiff. Fold egg whites into cooled custard. Refrigerate.