1In a bowl combine short bread crumbs,and raspberry preserves 1 tablespoon at a time until it forms a dough like mass. Add 1-2 tablespoons of butter and mix. Press into a 9 inch pie plate. Refigerate until ready to use.
2In a 2 quart sauce pan, combine sugar, flour, milk and chopped up chocolate.
Stirring constantly, cook over medium heat until mixture begins to bubble.
Continue stirring for 2 minutes.
3Mix a little hot mixture into the egg yolks, beating rapidly to avoid cooking the yokes.
Stir into the chocolate mixture and cook for additional 90 seconds.
4Remove from heat and stir in butter and vanilla.
Pour into the pie crust and chill until set.