In a medium bowl, combine sugar, melted butter and graham cracker crumbs. Using a fork mix it all together until fully combined.
Add the graham cracker mixture to the bottom of a 9 inch pie crust pan and press down on the bottom and the edges. This is easily done using a 1/2 cup measuring cup.
Add the sliced bananas over the crust, distribute evenly in one layer only.
Caramel Sauce:
Add the caramels and heavy cream to a small sauce pan. Heat over medium until caramels are melted and smooth, stirring constantly. If the mixture is too hard, add one more tablespoon of heavy cream. Stir in sea salt.
Pie Filling:
Pour caramel mixture over the banana slices, reserving a few tablespoons for later.
Add both pudding mixes to a large bowl, add the milk and using a whisk, stir to combine until the mixture is not watery, but creamy and dense.
Stir in 1 cup of cool-whip into the pudding mixture until fully combined. Add the mixture to the pie.
Top with the remaining cool whip and refrigerate for at least two hours.
If you do not intend to serve the pie the same day, top with the cool-whip right before serving.
Garnish with extra caramel sauce, banana slices and graham crumbs before serving.