In the bowl of a food processor, pulse Butterfinger candy bars into fine crumbs. In a medium bowl, combine candy bar crumbs, graham cracker crumbs, and melted butter. Press the mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 10 minutes.

With an electric mixer, beat marshmallow creme, peanut butter, and toffee bits until combined. Spoon mixture into prepared crust, and smooth top. Set aside.

In a microwave-safe bowl, microwave 1/3 cup cream and corn syrup until hot, about 30 seconds. Stir chocolate chips into hot cream mixture until melted and smooth. Pour chocolate mixture over marshmallow and peanut butter filling and smooth top.

Cover and refrigerate until chilled, at least one hour, but up to 3 days.

When ready to serve, combine 2 cups whipping cream and 1/4 cup sugar in a large bowl. Beat with an electric mixer until soft peaks form.

Top pie with whipped cream and garnish with chopped candy bars before serving.