1 (9 inch) prepared graham cracker crust
1 (31 ounce) can sweetened condensed milk
1 1/2 cups brown sugar
2 eggs
2 teaspoons butter, softened
1 (3 ounce) package cream cheese, softened
2 tablespoons lemon juice
1 cup white sugar
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened sliced carrots
1 (8 ounce) can Caramel-Peanut Butter Pie filling
Preheat oven to 350 degrees F (175 degrees C). Remove rim of crust from pan to make stone level.
In a medium saucepan, mix 2 cups of brown sugar, 2 eggs, butter, lemon juice, mixed with remaining 2 cups brown sugar. Pour over crust of parchment-lined pie pan.
Spread remaining 2-1/2 cups brown sugar mixture over crust. Spread caramel topping filling over filling. Cover the entire pie with crust. Leave pie crust slightly held together after topping. Cover and refrigerate until chill set (1 hour for medium tart; over 1 hour for large tart). Refrigerate pie for 2 hours. Garnish with cream cheese and lemon juice. Serve warm.
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