For Short Crust: Beat butter and sugar till smooth.
Add egg yolk, beat till creamy.
Gradually mix in flour till mixture resembles bread crumbs.
Add chilled water and form into medium dough.
Grease 9 inch pie plate.
Roll out the dough and line the pie plate.
Prick well, bake blind at 180 degree C for 20 minutes.
For Filling: In a sauce pan mix together milk, sugar, corn flour, cocoa powder and eggs.
Cook on very low flame, stirring continuously till thick, remove.
Add butter, vanilla essence and dissolved gelatin powder.
Pour mixture in the baked pie crust and put in freezer to set till firm.
Frost with whipped cream, chocolate sauce and cherries.
Serve chilled.
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