1 (19.8 ounce) can whole kernel corn, drained
1 (8 ounce) can pineapple juice
1 (3.5 ounce) package instant coconut cream pudding mix
3 eggs
2 teaspoons white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 (14 ounce) can blueberry pie filling, drained
1 (3 ounce) package instant vanilla pudding mix
1 1/4 cups strawberries
1 pint milk chocolate liqueur
Preheat oven to 375 degrees F (190 degrees C).
Put the corn, pineapple juice, and cream pudding in a heavy skillet over medium heat. Heat so that bubbles form. Do not boil; drain off fluid. Stir in the eggs, sugar, cornstarch, and vanilla. Bring to a boil, then quickly stir in blueberry pie filling, pudding mix, and strawberries.
Beat egg mixture in small bowl until blended. Pour mixture into lined pie pan. Chill pie in refrigerator. Batter may become sticky. Serve warm.