1. Combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch pie dish and chill.

2. Whisk brown sugar, cornstarch, and milk in a saucepan over medium heat until thickened.

3. Temper egg yolks with a bit of hot milk, then return to the saucepan and cook until smooth and creamy.

4. Remove from heat; stir in vanilla, caramel sauce, and sea salt.

5. Pour filling into crust, cover surface with plastic wrap, and refrigerate 4 hours.

6. Top with whipped cream, drizzle caramel, and sprinkle sea salt before serving.