1 9-inch pie crust dough
1 cup butter (2 sticks)
¼ cup granulated sugar
1¼ cup packed brown sugar
¾ cup light corn syrup
1 teaspoon sea salt
¼ cup half and half
2 teaspoons vanilla extract
Place pie crust dough into pie plate and bake in a 425 degrees preheated oven for 8 minutes. Remove crust from oven and set aside.
While waiting for the crust to bake, prepare the caramel filling. Mix butter, granulated sugar, brown sugar, corn syrup, half and half, and salt in a heavy bottomed, 3-4 quart saucepan.
Simmer over low to medium heat until the caramel has reached a warm golden brown color and has reached the 250º F on a candy thermometer, or the hard ball stage.
Remove from the heat, add vanilla extract, and beat until creamy with a wooden spoon.
Pour mixtures into prepared pie crust and allow to cool for about 10 minutes. Place a piece of plastic wrap onto the caramel portion of the pie and place in the refrigerator for 1-3 hours to overnight to allow the pie to set.
When ready to serve, take the pie out of the refrigerator and carefully remove the plastic wrap from the top of the caramel. Serve with a dollop of whipped cream or a scoop your favorite ice cream on top.
Store leftover Caramel Pie in the refrigerator.