Whisk together eggs and sugar; add butter and next 4 ingredients, stirring until blended. Spoon into graham cracker pie crust.
Bake for 25-30 minutes. Pie will rise, then fall as it cools. Once pie is COMPLETELY COOL, top with Cool Whip all the way to the edges. Keep refrigerated, or cover with plastic wrap, then foil, and freeze.
*IMPORTANT* - pie must be completely cool in order for Cool Whip to stay on as a topping. Otherwise, it will melt and slip off the sides.