Preheat oven to 350°F and blind-bake the pie crust until lightly golden.

Whisk eggs, sugar, milk, vanilla, and salt until smooth. Strain mixture.

Pour custard into crust and bake 35–40 minutes until just set.

Cool completely, then chill for at least 2 hours.

Cook sugar for caramel until amber, then add butter and cream.

Pour caramel over chilled pie and refrigerate until set.