I found this recipe on Peace & Carrots. Thanks for sharing, Jeni!
Decadent Peanut Butter Pie
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
½ cup sugar
8 oz cream cheese (at room temperature)
12 oz container Cool Whip
1 jar (11.75 oz) hot fudge topping
Combine in a medium bowl the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smoth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge topping into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir.Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate at least 2 hours.
Just before serving, spread the remaining Cool Whip over the hot fudge layer, being careful not to mix the two layers. Place the reserved hot fudge in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tablespoons of peanut butter going in the opposite direction of the hot fudge topping.