Preheat your oven to 350°F (175°C). Generously coat a 9-inch pie dish with nonstick cooking spray and set it aside.

In a large microwave-safe bowl, melt the butter—this should take about 1 minute on high. Let it cool briefly so it’s not too hot, then whisk in the egg, followed by the brown sugar and vanilla extract, mixing until the mixture is smooth.

Add the flour and salt, stirring just until combined. Be careful not to overmix the batter.

Transfer the batter to the prepared pie dish and spread it evenly using a spatula. Bake the crust for 10 to 12 minutes, or until the edges are slightly firm and the center has just started to set. It won’t be fully baked yet, as it will return to the oven later to finish baking.

Remove the pie from the oven and immediately sprinkle ¾ cup of semi-sweet chocolate chips evenly over the surface. Next, evenly scatter the shredded coconut across the top.

Drizzle the sweetened condensed milk evenly over the coconut layer—no need to measure precisely, just eyeball it. Follow by drizzling the caramel sauce evenly across the top in the same manner.

Return the pie to the oven and bake for an additional 25 minutes, or until the edges are bubbling slightly and the center looks more set and drier. Keep a close eye on the pie during the final 10 minutes of baking, as the coconut, caramel, and condensed milk can brown quickly. If in doubt, it’s better to underbake slightly than to overbake.

Once baked, transfer the pie to a wire rack to cool in the dish. While it cools, melt ¾ cup of chocolate chips in a small microwave-safe bowl—start with 1 minute on high, then stir and continue heating in 10-second increments until smooth and fully melted.

Use a spoon, or for a more polished look, a piping bag or zip-top bag with a corner snipped off, to drizzle the melted chocolate in long, even vertical lines spaced about ½ inch apart across the surface of the pie. You don’t need to wait for the pie to cool completely before drizzling the chocolate.

Let the pie cool on the rack for at least 4 hours, or ideally overnight, before slicing. Cutting too soon can cause the warm filling and chocolate drizzle to run, so be patient to ensure neat slices and a set interior.