Preparation Steps

• Preheat oven to 350°F. Spray a 9-inch pie dish thoroughly with cooking spray and set aside.
• In a large microwave-safe bowl, melt the butter for about 1 minute on high power.
• Let the butter cool slightly before adding the egg to avoid scrambling it. Add the egg, brown sugar, and vanilla extract; whisk until smooth.
• Add the all-purpose flour and salt. Stir until just combined; do not overmix.
• Turn the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes or until the edges firm up slightly and the center begins to set. The pie is not done yet, but will bake more later.
• Remove the pie dish from the oven and evenly sprinkle 3/4 cup of the semi-sweet chocolate chips over the crust.
• Evenly sprinkle the shredded coconut over the chocolate chips.
• Drizzle the sweetened condensed milk evenly over the coconut layer.
• Drizzle the caramel sauce evenly over the pie.
• Return the pie to the oven and bake for about 25 minutes, until bubbling near edges and the center looks set. Watch carefully during the last 10 minutes to avoid burning.
• Let the pie cool in the dish on a wire rack. Meanwhile, melt the remaining 3/4 cup chocolate chips in a microwave-safe bowl in 10-second increments until smooth.
• Drizzle the melted chocolate in long parallel lines over the cooled pie.
• Allow the pie to cool completely for at least 4 hours or overnight before slicing and serving. This allows the chocolate drizzle to set and the pie interior to firm up.