Place the graham cracker crumbs, melted butter, sugar and salt in a bowl and mix together with a fork until it holds together.
Pour it into a 9” pie pan and press it evenly across the bottom and up the sides.
Whisk the egg white slightly and brush it evenly across the top of the crust.
Bake for ten minutes.
Make the filling.
Put the raisins and rum in a small bowl and heat for 30 seconds in a microwave. Let cool.
Put the caramels, cream and butter in a small saucepan over low heat. Stir occasionally until the caramels have melted. Set aside to cool while you prepare the rest.
In a bowl whisk together the eggs, sugar, vanilla and salt. Slowly add the caramel and mix until blended.
Add the pecan pieces and the raisins and stir well.
Pour into the prepared crust and decorate with pecan halves.
Bake in the center of a 375 degree oven 40-50 minutes until the filling has risen and is set.