CRUST:

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

Pat in 10"x14" pan. Bake 10 to 15 minutes at 350 degrees or until light brown.

FILLING:

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

Dissolve: 1/4 c. water

Combine milk, 1 cup sugar, egg yolk in top of double boiler. Beat until sugar is dissolved. Add poppy seed, cornstarch and salt. Cook until thick. Add gelatin dissolved in water. Let cool. Add vanilla. Beat egg whites. Add cream of tartar and 1/2 cup sugar. Fold into cooled filling. Pour into crust and refrigerate. Top with whipped cream before serving.