3 eggs
1 c. sugar
1 c. graham cracker crumbs
1/2 c. walnuts, chopped
1 sm. jar current jelly
Whipped cream

Beat eggs well, gradually add sugar and continue beating until mixture is light and thick (fluffy). Stir in graham cracker crumbs and 1/2 cup chopped walnuts. Bake in a 10 inch pie tin for about 40 minutes or until top is crusty at 350 degrees. When cool, spread current jelly on top. Then spread with whipped cream.