1 lb. box graham crackers, less 10
1/4 c. melted butter
1/4 c. sugar

Roll crackers, mix in sugar, butter.

CUSTARD:

2 1/2 c. milk
1 c. sugar
2 heaping tbsp. cornstarch
Pinch of salt
4 egg yolks
1 tsp. vanilla
1/2 c. poppy seeds

For the custard mix all dry ingredients. Add milk, beaten egg yolks and boil until it coats the spoon. Soak 1/2 cup milk with poppy seed 1 hour. Put in the poppy seed mixture with the milk. Line your 9 x 12 inch pan with the cracker mixture and pour in the custard. Beat 4 egg whites stiff, add 1 cup sugar. Put on the top of custard, then the rest of the crackers. Bake 35 minutes at 325 degrees.