Line a rimmed baking sheet with parchment and set it somewhere you can reach in a hurry. Sift the baking soda into a small dish so there are no lumps waiting to catch you out.

Stir the sugar, honey, corn syrup and water together in a deep, heavy saucepan over medium-low heat until the sugar has completely dissolved and the syrup is clear.

Raise the heat and boil without stirring, swirling the pan occasionally, until a candy thermometer clipped to the side reads 300F. This takes about 8 minutes and the color is not a reliable guide, because honey darkens long before the syrup is hot enough.

Whisk in the sifted baking soda for no more than 3 seconds, then pour the foaming mass onto the parchment without spreading it. Leave it undisturbed for 20 minutes, crack it with a knife handle, and store it airtight straight away.

Heat the oven to 350F. Grind the graham crackers with the brown sugar, kosher salt and nutmeg in a food processor or blender until they are fine, even crumbs.

Tip the crumbs into a bowl, pour in the melted butter and stir until the mixture holds together when you squeeze it.

Press the crumbs firmly across the bottom and up the sides of a 9-inch pie pan, using the flat base of a measuring cup to compact them, then bake for 10 minutes and cool completely.

Whisk the milk, granulated sugar, cornstarch, kosher salt and egg yolks together in a cold saucepan until there is not a streak of yolk left. Starting everything together and cold means there is nothing to temper and nothing to scramble.

Set the pan over medium heat and stir constantly with a flat whisk or a silicone spatula, working into the corners, until it thickens and large bubbles break the surface, 6 to 8 minutes.

Boil hard for a full 60 seconds, still whisking. It will look far thicker than it should; that is correct, and the minute of boiling is what stops the filling thinning overnight.

Take the pan off the heat and beat in the peanut butter, the butter and the vanilla until the cream is completely smooth. Pass it through a fine sieve if you want to be certain of the texture.

Scrape the filling into the cooled crust and smooth the top, then press a sheet of plastic wrap directly onto the surface so no skin can form.

Refrigerate for at least 3 hours, or overnight, until the filling is firm enough to hold a clean cut edge.

Melt the chocolate with the neutral oil in a bowl set over barely simmering water, or in short bursts in the microwave, and stir until glossy.

Pile the broken honeycomb into the center of the chilled pie, drizzle the warm chocolate over the top, scatter the chopped salted peanuts, and serve within 2 hours while the candy is still crisp.