Chocolate Banana Freezer Pie

This pie is reminiscent of the chocolate peanut novelty cones doled out by ice cream trucks every summer and those chilly, chocolate-robed frozen bananas of childhood. Sweetened only by the bananas themselves, the thick custard-like filling sits in a peanutty crust for a cold indulgence on a hot night.

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Prep Time
15 min
Cook Time
285 min
300 min


  • 5 small ripe bananas (about 1 lb), peeled and broken or cut into small pieces
  • 1/4 cup unsweetened cocoa powder
  • 1 cup light coconut milk
  • 1 tsp pure vanilla extract
  • 1 baked Extra-Easy Whole-Grain Pie Crust, using nut variation with peanuts
  • 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 puréed).
  2. Pour banana purée into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a minimum of 4 hours, or overnight.
  3. To serve, remove plastic wrap and set at room temperature 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.

Nutrition Information

  • Serving Size 1/8 of pie
  • Calories 237
  • Carbohydrate Content 35 g
  • Cholesterol Content 27 mg
  • Fat Content 9 g
  • Fiber Content 6 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 73 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1.5 g