Instructions: Preheat the oven to 350 F.

Heat the butter in a heavy saucepan until it foams. Add the onion and celery and cook over low heat until the onion is golden. Sprinkle in the flour and stir until it is well blended. Pour in the milk, 1/4 cup at a time, stirring it in carefully to avoid lumping. When the milk is hot, sprinkle in the cheese and season with a bit of salt and pepper. Simmer over very low heat until the sauce has thickened, about 8 to 10 minutes, then stir in the peas. Remove from the heat and cover.

Prick the bottom of the piecrust with a fork in several places. Bake it for 10 minutes. When it comes out of the oven, line the bottom with half of the hard-boiled-egg slices. Pour over them half of the sauce. Repeat the layers, then top with a generous sprinkling of wheat germ and a dusting of paprika.

Bake for 25 minutes. Let the pie set for 10 minutes or so, then cut it into wedges to serve.

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