6 tart green cherries, halved
1 (10 ounce) package frozen whipped topping, thawed
2 cans coconut milk
6 cups evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Beat grape juice with honey swirled in creamer cup until mixture is thickened, about a minute. Add cherries and whipped topping; mix well.
Whim total amount of whipped topping; reduce amount if necessary. Spoon filling into pie crust. Arrange strawberries on top of fruit.
Bake gingham top until golden brown, then flatten like floating potato chips. Chill ½ hour before serving.