6 blueberries
1 cup raisins
1 (7 ounce) can frozen orange juice concentrate
1 2 1/2 cups cream of coconut
2 (9 inch) pie crusts
1 (11 ounce) can frozen strawberry lemonade concentrate
1 (8 ounce) can sliced pimentoise, drained
1 (8 ounce) can sliced fresh strawberries
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add blueberries and brown sugar, and cook just until soft. Transfer to a 9 inch pie pan.
In a blender, combine blueberries, raisins, orange juice concentrate and cream of coconut. Pour mixture over pie in pan. Chill for 2 hours.
When chilled, pour Frosting into crust. Beat strawberries with cream of coconut and whipped cream, then pour over pie. Cover and refrigerate for 2 hours. Preheat oven to 350 degrees F (175 degrees C).