CRUST:

1 1/4 c. Waverly or Ritz crackers, crushed
1/2 c. melted butter

FILLING:

2 tbsp. butter
1 1/4 c. milk, divided
1 (20 oz.) pkg. frozen corn
1/2 tsp. salt
1/2 tsp. onion salt
2 eggs, beaten
2 tbsp. flour

CRUST: Combine cracker crumbs and melted butter; mix well. Pat into bottom of a 9" pie pan, reserve 1/2 cup for topping.

FILLING: In saucepan, combine butter, 1 cup milk, corn and salt. Bring this to a boil, reduce heat and cook for 3 minutes.

Combine flour and remaining 1/4 cup milk, make a smooth paste, slowly add this to the hot corn mixture, stir constantly until thick. Add onion salt and beaten eggs, cook slightly. Pour into crumb lined pan and top with reserved cracker mixture. Bake at 375 degrees for 20 minutes.