Preparation Steps

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
• While the crust cools, prepare the caramel filling. In a medium saucepan, combine sweetened condensed milk, cubed butter, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep caramel color, about 10-15 minutes. Be careful not to burn it.
• Remove from heat and stir in the vanilla extract and sea salt.
• Pour the warm caramel filling into the cooled pie crust. Smooth the top with a spatula.
• Chill the pie in the refrigerator for at least 4 hours, or until firm. This can also be done overnight.
• Once chilled, top with whipped cream, drizzle with caramel sauce, and sprinkle with flaky sea salt before serving, if desired.