Prepare Pie Crust:

1. Preheat the oven to 350ºF.
2. Place saltines, chocolate toffee pieces, and brown sugar to a food processor and pulse together until finely ground.
3. Melt butter in a medium pot. Add cracker crumb mixture to the pot and mix together until completely combined.
4. Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
5. Bake in the preheated oven for 10 minutes, until lightly golden and fragrant.

Prepare the Butterscotch:

1. Add butter to a medium pot and turn on the heat to medium. Once the butter starts to melt, add in brown sugar. Using a spatula, carefully stir the sugar mixture around to evenly distribute the heat and ensure even melting of the sugar. Cook for about 3-4 minutes, or until the edges of the sugar start to bubble up.
2. Carefully and slowly, whisk in the heavy cream, about ¼ cup at a time. Continue until all of the cream is mixed in.
3. Continue to cook the butterscotch over medium heat, watching carefully to ensure it doesn’t boil over, for 5 minutes, or until slightly thickened.
4. Remove the butterscotch from the heat, and let it sit for 5 minutes to cool. Set aside ¼ cup butterscotch to be used in decorating the pie.

Make the pudding:

1. Add cornstarch and egg yolks to a small bowl and whisk together until fully combined. Then whisk in the milk. Next, temper the egg mixture: Slowly pour in 1 cup of the hot butterscotch to the milk/egg mixture, while gently whisking. Finally, pour the whole egg mixture slowly back into the pot of butterscotch while gently whisking.
2. Turn on the heat to medium and cook the mixture, whisking constantly, and occasionally taking a spatula and scraping up any thickened pudding in the edges of the pan. Cook until the pudding has completely thickened and large bubbles are forming and popping, about 8 minutes. 
3. Remove from heat; immediately pour through a fine mesh strainer into bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg. Whisk the salt and extract into the pudding. 
4. Pour the pudding into the prepared pie crust and smooth over the top. Let cool at room temperature before chilling in the refrigerator for at least 3 hours or overnight.

Make the whipped cream:

1. To the bowl of an electric mixer fitted with a whisk attachment, add cream cheese, sugar and vanilla. Beat on medium speed, scraping down the sides of the bowl halfway through for 1 minute. Add heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
2. Place whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie. Garnish the pie with chilled butterscotch and optionally cut up pieces of heath bars!
3. Serve immediately or keep chilled until ready to serve, up to 1 day.