Creamy Caramel Custard Pie

In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
Press the mixture into the bottom and sides of a pie dish to form the crust.
Chill the crust in the refrigerator for at least 30 minutes to set.
Step 2: Make the Custard Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk and egg yolks until the mixture is smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
Remove from heat and stir in butter and vanilla extract until the custard is smooth and fully combined.
Pour the custard into the prepared pie crust, smoothing the top evenly.
Refrigerate the pie for at least 2 hours to allow the custard to set.
Step 3: Caramel Layer

In a small bowl, whisk together caramel sauce and heavy cream until the mixture is smooth and creamy.
Spread the caramel evenly over the chilled custard layer.
Return the pie to the refrigerator and chill for an additional hour.
Step 4: Serving

Garnish the pie with whipped cream and drizzle with extra caramel sauce if desired.
Slice and serve chilled.
Serving and Storage Tips