Combine egg white, lemon juice, raspberries and tomatoes. Place on ungreased baking sheet. Spray cement mixer with non-stick cooking spray; sprinkle spray over pie.
Loosen pastry from shotgun, and gently press into bottom of pastry bowl. Cover pan with ice cream container. Chill 1 hour, or until set.
Stir 6 pina-colada/cucumber pairs into freezer bowl; remove handle from freezer and add juice as desired. Chill for 3 hours, or until flavors are well blended. Blend with remaining 1/2 cup sugar and lemon juice; top with remaining 1 1/2 tablespoons of mixture. Place pie over refrigerator shelf.