1 1/2 c. fine cracker crumbs
1/2 c. butter or substitute, melted
1/4 c. green pepper, finely chopped
1 tbsp. onion, finely chopped
2 tbsp. butter or substitute
2 tbsp. flour
1 c. milk
1 (No. 2) can corn (cream style
1/2 tsp. salt
1 tsp. sugar
2 eggs (or 4 yolks), beaten slightly

Blend cracker crumbs and melted butter thoroughly and press evenly on bottom and sides of a deep nine-inch pie plate. Reserve 1/4 cup of crumbs for topping. Cook green pepper and onion in the butter until onion is transparent. Blend in flour and cook until bubbly. Add milk all at once. Cook, stirring constantly, until thickened.

Add corn, salt, sugar and eggs. Mix well. Pour into crust. Top with crumbs. Bake in a hot oven (400 degrees) until knife inserted halfway between center and outside edge comes out clean, 25 to 30 minutes. Cut in pie-shaped wedges for serving.

Makes 6 servings.