In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture into a 9-inch pie dish, spreading it evenly along the bottom and up the sides.
Bake for 8-10 minutes, then let cool completely.
Step 2: Prepare the Caramel Filling
Place the sweetened condensed milk in a saucepan over medium-low heat. Stir continuously until it thickens and turns golden brown (about 15-20 minutes). Alternatively, use pre-made dulce de leche.
Remove from heat and stir in heavy cream, brown sugar, and vanilla extract. Mix until smooth and creamy.
Pour the caramel filling into the cooled crust and spread evenly. Chill in the refrigerator for at least 4 hours or overnight to set.
Step 3: Make the Whipped Topping
In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Pipe or spread the whipped cream over the chilled caramel filling.
Step 4: Garnish and Serve
Optional: Sprinkle with crushed nuts, drizzle with caramel sauce, or add chocolate shavings for decoration.
Slice and enjoy!
Let me know if you’d like a variation or have specific preferences! 😊
