Hattie’s Poppy Seed Torte
Poppy Seed Torte
Ingredients
Crust:
¾ c. graham crackers
¼ c. butter
½ c. sugar
Crush graham crackers into small pieces. Mix with melted butter and sugar. Line the bottom of a 9×13” pan. Reserve a small amount of crackers for the top.
Instructions
Filling:
½ c. poppy seeds
½ c. milk, heated
2 T. flour
1 c. sugar
2 c. milk
1 T. corn starch
1 t. vanilla
4 egg yolks
Cook all ingredients together adding the egg yolks last. Place over crust.
Topping:
4 egg whites
½ c. sugar
Beat egg whites, adding sugar slowly until you get soft peaks. Place over filling and add reserve graham crackers. Brown in a slow oven.