1. Prepare the Pie Crust:

1. In a mixing bowl, combine the flour and salt.
2. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
5. Roll out the dough on a lightly floured surface, then transfer it to a 9-inch pie pan.
6. Trim and crimp the edges, then chill for another 15 minutes.
7. Blind-bake at 375°F (190°C) for 15 minutes with pie weights, then remove weights and bake for another 10 minutes until golden brown. Let cool.

2. Make the Toffee Crunch Layer:

1. In a saucepan over medium heat, melt sugar, butter, and corn syrup, stirring constantly.
2. Once the mixture turns deep amber (about 5–7 minutes), remove from heat and stir in baking soda (and nuts, if using).
3. Pour onto a parchment-lined baking sheet and let it cool completely.
4. Once hardened, break into small crunchy pieces.

3. Whip the Vanilla Cream Filling:

1. In a large mixing bowl, beat heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
2. Keep refrigerated until ready to assemble.

4. Assemble the Pie:

1. Sprinkle the toffee crunch layer over the cooled pie crust.
2. Spread the vanilla cream filling evenly over the toffee layer.
3. Drizzle with caramel glaze for a glossy finish.