In a large mixing bowl, beat cream cheese until smooth. Add the sugar and continue beating until well combined. Add the peanut butter and mix until thick. Fold in the cool whip. Once blended, pour into the graham cracker crust and freeze for 6 hours or overnight.
Lisa’s Notes: This recipe was given to me over 20 years ago and is still a favorite. I usually double this recipe and make 2 peanut butter pies at one time. Just as easy and then you have one pie to enjoy now and one to have in the freezer for later.