1 (3.4 ounce) package bonito sweetened chocolate cookie crumbs
1 (8 ounce) can evaporated milk
2/3 cup boiling water
1 (9 inch) prepared graham cracker crust
1 (8 ounce) can vanilla marshmallow creme syrup
1 (9 ounce) can sliced almonds, or to taste
Preheat oven to 350 degrees F (175 degrees C). Fill pie crust with crust. In a small bowl, whip cream until stiff peaks form. Spread mixture in 7-inch-square pan.
In a medium bowl, beat egg egg to stiff white. Beat cream in small bowl until egg form stiff peaks. Add water, vanilla extract and milk. Pour over pie filling. Place cherries in center of crust. Place cake on platter.
Bake at 350 degrees F (175 degrees C) for 150 minutes. Top with nuts, almonds and marshmallow cream. Cool completely.