Directions

1. Prepare the cookie dough
   In a large mixing bowl, prepare the Food Nanny Sugar Cookie Mix according to the package directions by combining the mix with the eggs, melted butter, vanilla extract, almond extract, and water. Mix until a soft dough forms.

2. Form the crust
   Press about 2 cups of the cookie dough evenly into the bottom and up the sides of a Food Nanny Pie Plate (or a standard 9-inch pie plate). Refrigerate for 10 minutes while the oven preheats to 350°F.

3. Bake
   Bake for 12–15 minutes, or until the crust is lightly golden around the edges.

4. Shape the crust
   As soon as the crust comes out of the oven, use the flat bottom of a drinking glass or measuring cup to gently press the crust back against the sides and bottom of the pie plate, creating a deep pie shell. Allow the crust to cool completely.

5. Fill with ice cream
   Let the strawberry ice cream soften on the counter for 5–10 minutes, just until spreadable. Spoon it into the cooled cookie crust and smooth the top with an offset spatula or the back of a spoon. Return the pie to the freezer while preparing the fruit.

6. Prepare the fruit
   In a medium bowl, gently toss the sliced peaches and strawberries with the honey.

7. Finish the pie
   Spoon the honeyed fruit over the ice cream. Sprinkle with a pinch of Food Nanny Finishing Salt to bring out the sweetness of the fruit and create the perfect sweet-and-salty finish.

8. Serve
   Slice and serve immediately. Top with freshly whipped cream, if desired.