CRUST:

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

FILLING:

1 1/2 c. milk
1 c. sugar
5 eggs, separated
1/2 c. poppy seed
1/2 tsp. salt
2 tbsp. cornstarch
1 1/2 tbsp. gelatin
1/4 c. water
1/2 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar

Mix crust ingredients, pat in 10"x14" pan. Bake at 325 degrees until brown, about 10 to 15 minutes. Crust can be made ahead. Cool.

Combine milk, 1 cup sugar and egg yolks in double boiler; beat until sugar is dissolved. Add poppy seed, salt, cornstarch and cook until thick. Dissolve gelatin in water; add to cooked mixture. Cool filling; fold in vanilla.

Beat egg whites until stiff, add cream of tartar and add 1/2 cup sugar gradually; fold into cooled filling. Pour filling into crust and refrigerate. Serve with whipped cream or whipped topping. Makes 12 to 14 servings.