Sounds delic! I'm imaging a huge Buckeye...

I bought a 9" graham cracker crust, and baked it 6 minutes at 375 (instructions on the packaging) and let it cool while I mised the filling

Filling is
8 oz. cream cheese, softened
1 cup of creamy peanut butter
1 8 oz container of Cool Whip, thawed
1 cup powdered sugar (I used about 3/4 cup)
1 tsp vanilla extract

Using a mixer, blend the cream cheese, peanut butter, powdered sugar and vanilla together so it's well mixed and smooth. Gently blend in the whipped topping. The filling will be smooth, evenly colored and a little soft. Use a spatula and transfer the filling to the cooled crust. Spread it evenly. Chill for 1+ hours. Serve with topping, if desired. The pie will keep for 2 or 3 days in the fridge. Keep covered.

There are recipes that have variations, such as instant vanilla pudding or chocolate crusts. I sprinkled a thin layer of mini chocolate chips on the crust while it was cooling. Must have my chocolate

I don't think it would last three days in my refrigerator.