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

FILLING:

1 1/2 c. milk
1 c. sugar
5 eggs (separated)
1/4 c. poppy seed
2 tbsp. corn starch
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tsp. unflavored gelatin dissolved in 1/4 c. water
Whipping cream or Cool Whip
1/2 c. sugar
1/2 tsp. cream of tartar

Combine the 4 ingredients for crust and pat in 9 x 13 inch pan. Bake 10 to 15 minutes at 325 degrees.

Combine milk, 1 cup sugar and egg yolks. Beat until sugar is dissolved. Add poppy seed, corn starch and salt. Cook until thick. Add gelatin dissolved in water. Let cool. Add vanilla.

Beat egg whites until stiff peaks form. Add cream of tartar and 1/2 cup sugar. Fold into cooled filling.

Pour into crust and refrigerate. Top with whipped cream or Cool Whip before serving.