3 c. milk
2 tbsp. flour
2 tbsp. cornstarch
2/3 c. sugar
1/2 c. poppy seed
Butter size of an egg
4 egg yolks
1 tsp. vanilla

Mix flour, cornstarch, sugar and poppy seed together. Add milk and mix. Bring to a boil in double boiler. Beat egg yolk with fork and add a little of the warm mixture to the egg yolks. Then pour them into the mixture and cook until thick. Add butter and vanilla. Pour into prepared graham cracker crust in 9 x 13 inch baking pan.

GRAHAM CRACKER CRUST:

1/2 lb. graham crackers, rolled fine (32 crackers)
1/2 c. melted butter
1/2 c. sugar

Mix together. Save 1/2 cup crumbs for top. Pour thickened filling into cracker crust. Beat 4 egg whites until foamy. Add 2 tablespoons sugar. Beat until soft peaks form. Pour over filling and sprinkle 1/2 cup crumbs over egg whites. Bake at 350 degrees for 20 minutes.