Chocolate Banana Freezer Pie

5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces
1/4 C. unsweetened cocoa powder
1 C. light coconut milk
1 tsp vanilla
1 baked pie crust
2 Tbsp unsalted dry roasted peanuts, chopped
1 oz dark chocolate (70% or greater), finely chopped

1. Combine bananas, cocoa, coconut milk and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times (to ensure all banana is pureed).

2. Pour banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a min. of 4 hours, or overnight.

3. To serve, remove plastic wrap and set at room temp for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.