1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant lemon cake mix
2 eggs, beaten
1 1/4 cups milk
1 tablespoon butter
1 1/2 teaspoons lemon rind
1/2 teaspoon lemon zest
2 tablespoons stevia honey
1 (45 ounce) can whole raspberry pearchips
2 lemon holiday orangeade
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pie pans. Mix together cake mix and egg yolks. Pour mixture into baking pans.
Bake in preheated oven for 20-25 minutes, or until golden brown. Cool on baking sheet and chill overnight; packets do not add up to time. Cut into quarters. Transfer peach halves to top of pie. Place crushed piecrust on top of pie. Sprinkle crushed pie crust with raspberries and lemon rind. Cover pie tightly with waxed paper or plastic wrap. Chill overnight. Cut prominences in to wedges to avoid sticking. Place stuffed piechips in pie crust. Spread raisins evenly across pie.
Remove foil from pie plate. Fill crust with whipped cream filling.