In sauté pan, melt butter. Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside 1/3 cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool.
In mixing bowl, whip cream until stiff. Fold in marshmallow crème and candy. Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
Sprinkle reserved topping over top. Freeze until firm.
You can use Cool-Whip instead of making it homemade, but it will make the pie a little on the sweeter side.