If using a store made graham cracker crust, remove packaging, discard. Set pie crust aside.
Use either the bowl of a stand mixer or a medium sized mixing bowl, beat 1 cup heavy whipping cream, until stiff peaks form set aside.
Using a large bowl, whisk together, 4 ounces of the caramel sauce, vanilla pudding mix, and brown sugar to combine.
Whisk remaining ½ cup of heavy whipping cream into the brown sugar mixture until blended.
Gently fold in the whipped cream into the brown sugar mixture to combine ingredients.
Scoop the mixture into the prepared graham cracker crust.
Let the pie set overnight in the refrigerator.
Remove from the refrigerator. Top with remaining caramel sauce and sea salt.
Slice and serve.