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Pour room temp (or slightly reheated) caramel into base of pie shell so the base is fully covered and level — place filled shell into fridge to firm up for 20 - 25 minutes.
Pour ganache over caramel and spread using offset spatula or spoon to make sure all caramel is covered.
Place in fridge ASAP, covered, to fully set — 4 - 5 hours, or ideally overnight. 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.