Step 1
Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake the crust for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
Step 2
Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with nonstick spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
Step 3
In a bowl, using a hand mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic from the pie. Mound the whipped cream on top and sprinkle with fleur de sel. Cut into wedges and serve. Prep Ahead The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.
Step 4
Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848752252/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848752252&linkCode=as2&tag=craftfocom-20&linkId=d1b8385b6baf8feff5a2afde5bc8a607">Desserts: More Than 140 of Our Most Beloved Recipes</a>.
