Instructions: Mix graham cracker crumbs, flour, nuts and butter. Press and pat into a 10 x 14" pan. Bake at 375 F for 10 to 15 minutes. In a medium saucepan, but not yet on stove, combine milk, sugar and egg yolks. Beat until sugar is dissolved. Add poppyseed, salt and cornstarch. Place pan over medium heat.

Stirring constantly cook until thick. Dissolve gelatin in water, add to egg yolk mixture, cool and add vanilla. Beat egg whites till stiff, add 1/2 cup sugar and cream of tartar; beat until blended; fold into egg yolk mixture, pour into crust lined pan. Refrigerate until firm. Serve with lightly sweetened whipped cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.