November 19, 2012 by Rakroc
Looking for a non-pumpkin dessert to add to your Thanksgiving menu?
How about a creamy coconut cream pie filling on a shortbread crust with the thinnest layer of chocolate ganache squeezed in, then topped with whipped cream and toasted coconut?! And since they are so addicting, make them in a 9×13” pan so there are plenty of leftovers for the next day.
Move over pumpkin pie!
Recipe adapted from Mel’s Kitchen Cafe