Preheat your oven to 350°F (175°C). If using a homemade crust, mix crushed graham crackers with melted butter, press into a pie pan, and bake for about 10 minutes until golden brown.

In a saucepan over low heat, melt the unsalted butter. Stir in the brown sugar and heavy cream, simmering for 5 minutes while stirring constantly.

Remove from heat and stir in the pure vanilla extract and sea salt, blending well. Carefully pour the mixture into the pre-baked crust.

Allow the pie to cool at room temperature before refrigerating for at least 2 hours to set the filling.

Combine granulated sugar and water in another saucepan, cooking over medium heat until it turns a golden color—about 8 minutes. Mix in the heavy cream and sea salt, letting it cool slightly.

Before serving, drizzle warm salted caramel sauce generously over each slice.