Creamy Caramel Custard Pie

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter (melted)

For the Custard Layers:

• 1 package (3.4 oz) vanilla instant pudding mix
• 1 package (3.4 oz) caramel instant pudding mix
• 2 1/2 cups milk (divided for each pudding mix)
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the Topping:

• Whipped cream (for garnish)
• Caramel sauce (for drizzling)

Instructions:

1. Prepare the Crust:
   
   • In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Mix until the crumbs are well coated and the mixture sticks together.
   • Press the mixture firmly into the bottom of a 9-inch pie pan to form the crust.
   • Place the crust in the refrigerator to chill for at least 30 minutes to firm up.
3. Prepare the Custard Layers:
   
   • Vanilla Custard: In a medium bowl, whisk together the vanilla instant pudding mix and 1 1/4 cups of milk. Whisk until the mixture thickens, then add 1/2 cup heavy cream and vanilla extract. Mix until smooth. Set aside.
   • Caramel Custard: In another bowl, whisk together the caramel instant pudding mix and the remaining 1 1/4 cups of milk. Whisk until the mixture thickens, then add the remaining 1/2 cup of heavy cream. Mix until smooth.
5. Assemble the Pie:
   
   • Once the graham cracker crust is set, start by spreading the vanilla custard over the bottom layer.
   • Then, gently add the caramel custard on top of the vanilla layer. Smooth both layers out to make sure they are evenly distributed.
7. Chill:
   
   • Cover the pie with plastic wrap and refrigerate for at least 3 hours, or until the custard layers have fully set.
9. Serve:
   
   • Before serving, top with whipped cream and drizzle with caramel sauce for extra flavor and decoration.
11. Enjoy!
    
    • Slice and serve chilled for a rich and indulgent dessert that combines smooth vanilla and caramel flavors with a buttery graham cracker crust.