Graham Finale Cherry Pie

• 1 ready crust graham cracker pie crust
• 1 egg yolk, slightly beaten
• 1 (21 oz.) can cherry pie filling
• 3/4 c. unsifted flour
• 1/2 c. sugar
• 1/4 tsp. ground cinnamon
• 1/3 c. real mayonnaise
• 4 egg yolks
• 1/2 c. butter (1 stick or 1/4 lb.)
• 1 1/8 c. sugar
• 1 c. sweet milk
• 2 Tbsp. cornstarch
• 1 scant c. Damson preserves
• 2 large unbaked pie crusts (I use deep dish type)
• 1/2 lb. butter (do not use margarine)
• 1 1/2 c. white corn syrup
• 3 c. sugar
• 1/2 c. flour
• 3 c. milk
• 1 tsp. vanilla
• 1/8 tsp. salt
• 6 sq. unsweetened chocolate
• 8 egg yolks (save whites for meringue)

1. To mix the pie, put chocolate squares into white syrup.
2. Put it in a warm, not hot, place to melt.
3. Brown butter in small pan, stirring, until golden brown.
4. Let butter cool, then add it to the chocolate mixture.
5. Beat egg yolks.
6. Add sugar and cream this together.
7. Mix a little milk with the flour and stir until smooth. Add this and the rest of the milk to the egg mixture.
8. Add chocolate syrup mixture slowly to the egg and flour.
9. Add vanilla.

graham cracker pie crust, egg yolk, cherry pie filling, flour, sugar, ground cinnamon, mayonnaise, egg yolks, butter, sugar, sweet milk, cornstarch, damson preserves, unbaked pie crusts, butter, white corn syrup, sugar, flour, milk, vanilla, salt, unsweetened chocolate, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839235 (may not work)