3/4 cup mayonnaise
1/4 cup chopped green onions
1/2 cup chopped apple
3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup apple cider vinegar
1 tablespoon lemon juice
1 (15 ounce) can sliced peaches, drained
1 (3 ounce) can sliced almonds, drained
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons brown sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/4 teaspoon brown sugar
1/2 teaspoon lemon zest
1/4 teaspoon lemon zest
In a medium bowl, mix together the mayonnaise, green onions, apple, flour, baking soda, cinnamon, nutmeg, salt and apple cider vinegar. Pour mixture into pie crust.
In a small bowl, mix together the lemon juice and brown sugar. Stir this mixture into the mayonnaise mixture, mixing until just blended. Pour over pie and toss to coat. Refrigerate (cover is completely removed) at least 1 hour before serving.
Return pie to refrigerator or place pie in an ice cream maker mold. In the oven, preheat to 350 degrees F (175 degrees C).
While pie is simmering, prepare the whipped topping: In a medium bowl, beat cream cheese and 3/4 cup mayonnaise mixture until smooth. Stir lemon juice mixture over cream cheese mixture.
In a small bowl, whisk lemon zest into brown sugar. Spread one portion of cream cheese mixture over pie, ricotta cheese mixture over pie. Layer peaches and almonds over cream cheese mixture. Freeze remaining cream cheese mixture until just frozen.
Stir whipped topping into pie and sprinkle with lemon zest. Serve hot or cold.