Poppy Seed Torte II

Directions

1. Combine for crust graham crackers, melted butter and sugar.
2. Line 9x12 inch pan with mixture, keeping 1 cup for the topping.
3. Combine the milk, sugar, the egg yolks, cornstarch, poppy seed, and butter.
4. Cook until thick.
5. Add vanilla.
6. Beat egg whites with 1/4 cup sugar until stiff.
7. Fold egg whites into the cooked mixture.
8. Pour into crust and sprinkle with the remaining cracker crumbs.
9. Bake for 1/2 hour or until brown at 350f.