-CRUST-
1 c Flour
1/2 c Melted butter
1/2 c Chopped nuts (walnuts or
-pecans)
FILLING
5 Eggs, separated
1 1/2 c Sugar
1 1/2 c Milk
1/4 c Poppy seeds
1/4 ts Salt
2 ts Cornstarch
2 ts Vanilla
1 1/2 tb Unflavored gelatin
1/8 c Cold water
1/2 ts Cream of tartar
Whipped cream
Yield: 12
DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
together. Pat into 9 inch square pan. Bake at 325-F until light brown,
about 10 to 15 minutes. (Crust may be made ahead and frozen).
Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten
egg yolks, 1 cup sugar, and remaining milk in top of double boiler.
Stir until sugar dissolves. Add poppy seeds, salt and cornstarch
mixture. Cook until thick. Dissolve gelatin in cold water. Add to
cooked mixture. Add vanilla and mix well. Cool. Beat egg whites until
stiff. Gradually add cream of tartar and remaining 1/2 cup sugar.
Gently fold into cooled filling. Pour filling into crust and
refrigerate. Serve with whipped cream.
Yields
12 Servings