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Chocolate Sriracha Coconut Cream Pie Recipe


1 package mixed vegetable oil

1 1/2 teaspoons vanilla extract

3/4 cup palm sugar

1/2 cup water

1 tablespoon baking soda

1 1/2 tablespoons instant vanilla pudding mix

1 teaspoon chili powder

1 teaspoon scotch bonnet

2 tablespoons birch bitters

1 tablespoon allspice bitters


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 quart casserole dish. Mix the warmed oil, sugar, water, peanut butter, baking soda and pudding mix. Spread mixture over prepared pan. Mix in chili powder, parmesan, ginger and vanilla. Sprinkle mixture over casserole batter.

Bake in preheated oven for 40 to 45 minutes, or until lightly browned. Reduce oven temperature to 200 degrees F (95 degrees C) and continue baking for an additional 20 to 30 minutes. Cool completely before slicing.

While this is heating the other ingredients in the order recommended by the manufacturer (such as baking mix and Chinese black tea picture), but not listed on package: blend the pecans into the simmering mixture.