Preparation Steps

• Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour, salt, and stir until just combined; don’t overmix.
• Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center begins to set.
• Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
• Evenly sprinkle the shredded coconut.
• Evenly drizzle the sweetened condensed milk over the coconut layer.
• Evenly drizzle the caramel sauce over the sweetened condensed milk layer.
• Return pie to oven and bake for about 25 minutes, or until bubbling near edges and center is set. Watch carefully last 10 minutes to avoid burning.
• Allow pie to cool on wire rack. Meanwhile, melt remaining 3/4 cup chocolate chips in microwave until smooth.
• Drizzle melted chocolate over the cooled pie in long vertical lines spaced about 1/2-inch apart.
• Allow pie to cool at least 4 hours or overnight before slicing to let chocolate set and pie firm up.