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White Chocolate Strawberry Shortcake Roll Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2017
Winner First Place


1st Place Comstock Strawberry

3 cups flour
1 Tbsp. vinegar
1 tsp. salt
1/3 cup ice water
1 ¼ cups Crisco shortening
1 large egg

1/2 cup white chocolate chips
White chocolate crunchies
2 cups heavy whipping cream
1 small package instant strawberry pudding
1 can Comstock Strawberry pie filling
1 cup diced fresh strawberries
Little Debbie Strawberry Shortcake Rolls
White chocolate liqueur

1 ½ cups heavy cream, beaten until stiff
6 oz. cream cheese
1 cup white chocolate chips, melted
2 Tbsp. white chocolate liqueur
White chocolate crunchies


In a large bowl combine the flour and salt. Cut in shortening. In a separate bowl beat the egg and add water and vinegar. Gradually add to flour mixture until dough comes together. Divide into thirds. Refrigerate at least 1 hr. Roll out 1 disk to fit a 9- inch pie dish. Prick bottom and sides with a fork. Bake blind in a preheated 425 degree oven until golden brown. Cool while preparing filling.

Melt white chocolate chips in microwave. Stir until smooth. Brush over bottom and sides of crust and sprinkle with white chocolate crunchies. Set aside to cool.

In a large bowl, beat the whipping cream and pudding 2 minutes. Spread half in pie shell. Mix in the cut strawberries with the pie filling. Spread 1/2 of pie filling over this and then top with sliced shortcake rolls. Brush with white chocolate liqueur. Top with remaining pie filling and then remaining strawberry pudding filling. Smooth top.

For garnish, beat the cream cheese until smooth. Blend in melted chocolate and liqueur. Fold in whipped cream. Pipe decoratively over top of pie leaving the center with the filling open. Sprinkle with white chocolate crunchies.