4 cups milk
1½ cups sugar
3 egg yolks
4 tablespoons flour
1 teaspoon vanilla
Mix all ingredients together in a saucepan and bring to a full boil. Cool.
3 cups graham cracker crumbs
½ cup butter
¼ cup sugar
1 cup sugared pecans (see recipe that follows)
In a large mixing bowl, combine graham cracker crumbs, butter, and sugar. In a clear serving bowl, layer one cup of graham crumb mixture and press firmly. Add half of cooled pudding. Toss sugared nuts and one cup of graham cracker mixture together and layer on top of pudding. Add rest of pudding. Sprinkle top with remaining cup of graham cracker mixture. Refrigerate.
To make sugared nuts:
1 egg white
1 tablespoon water
2 cups coarsely chopped pecans
½ cup sugar
1½ teaspoons cinnamon
¼ teaspoon salt
In a mixing bowl, beat egg white and water until fluffy. Fold in chopped pecans. In a small bowl, combine sugar, cinnamon, and salt. Sprinkle over pecans and toss until coated. Spread on lightly greased baking sheet and bake at 225º for 1 hour, stirring every 15 minutes. Cool and store in airtight container.
Note from Lily: Sugared nuts are good for Sweetheart Pudding and also for snacking.