1In bender pulse peach slices with raspberry juice till smooth.
2Add sugar and water in sauce pan heat till boiling, while waiting mix cornstarch and 1/2 cup water into a smooth paste add to boiling mixture gradually, stirring constantly; cook until smooth and clear remove from heat.
3Combine egg yolks and lemon juice stir into thickened mixture. Return to heat and cook stirring until mixture bubbles again, add raspberry and peach mixture cook until bubbles again.
4Remove from heat , stir in butter and lemon zest, cover and cool. Pour into 8" cooked pie shell cover with whip topping ,add lemon wedges and red raspberries for garnish.