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Pour room temp (or slightly reheated) caramel into the base of the pre-baked pie shell so the base is fully covered and level. Place the filled shell into the fridge to firm up for 20 - 25 minutes.
Pour ganache over caramel and quickly spread using offset spatula or spoon to make sure all caramel is covered with ganache.
Place pie in the fridge ASAP, covered, overnight (8 hours minimum). Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.
Serve pie cold, directly out of the fridge. Top with fresh whipped cream and streusel to serve.