DH's favorite cake is Black Forest Cake. Maybe he will like this pie also. 
Black Forest Pie
Pillsbury All Ready Pie Crust
1 tsp. flour
FILLING
3/4 cup sugar
1/3 cup unsweetened cocoa
2 TB. flour
1/4 cup margarine or butter
1/3 cup milk
2 eggs, beaten
21 oz. can cherry fruit pie filling
TOPPING
9 oz. container frozen whipped topping, thawed
1 oz. (1 square) unsweetened chocolate, coarsely grated
1. Prepare pie crust using a 9" pie pan. Heat oven to 350F.
2. In medium saucepan, combine sugar, cocoa and flour. Stir in butter and milk. Cook over medium heat until mixture starts to boil, stirring
constantly. Remove from heat. Blend small amount of hot mixture into eggs. Return to saucepan; blend well. Fold HALF of cherry pie filling into chocolate
mixture; reserve remaining pie filling for topping. Pour chocolate mixture into pie-crust lined pan. Bake at 350F for 35 to 45 minutes or until center is set
but still shiny. Cool. Refrigerate 1 hour.
3. Combine 2 cups of the whipped topping and grated chocolate; spread over cooled pie. Top with reserved pie filling and remaining whipped topping. Refrigerate at least 30 minutes before serving. Makes 8 to 10 serving.
Source: Pillsbury #93
Black Forest Pie
Pillsbury All Ready Pie Crust
1 tsp. flour
FILLING
3/4 cup sugar
1/3 cup unsweetened cocoa
2 TB. flour
1/4 cup margarine or butter
1/3 cup milk
2 eggs, beaten
21 oz. can cherry fruit pie filling
TOPPING
9 oz. container frozen whipped topping, thawed
1 oz. (1 square) unsweetened chocolate, coarsely grated
1. Prepare pie crust using a 9" pie pan. Heat oven to 350F.
2. In medium saucepan, combine sugar, cocoa and flour. Stir in butter and milk. Cook over medium heat until mixture starts to boil, stirring
constantly. Remove from heat. Blend small amount of hot mixture into eggs. Return to saucepan; blend well. Fold HALF of cherry pie filling into chocolate
mixture; reserve remaining pie filling for topping. Pour chocolate mixture into pie-crust lined pan. Bake at 350F for 35 to 45 minutes or until center is set
but still shiny. Cool. Refrigerate 1 hour.
3. Combine 2 cups of the whipped topping and grated chocolate; spread over cooled pie. Top with reserved pie filling and remaining whipped topping. Refrigerate at least 30 minutes before serving. Makes 8 to 10 serving.
Source: Pillsbury #93