Instructions

• Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• Place 1/2 cup (1 stick) unsalted butter in a large microwave-safe bowl and microwave on high about 1 minute, until melted. Let the butter sit briefly to cool so it won’t scramble the egg.
• Add 1 large egg, 1/2 cup packed light brown sugar, and 1 teaspoon vanilla extract to the melted butter. Whisk until smooth.
• Add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Stir until just combined—do not overmix.
• Pour the batter into the prepared pie dish and smooth the top lightly with a spatula.
• Bake for 10 to 12 minutes, until the edges have firmed and the center has begun to set (the pie will not be fully done). Remove from the oven.
• Evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
• Evenly sprinkle 1 1/2 cups sweetened shredded coconut over the chocolate chips.
• Evenly drizzle about 10 ounces sweetened condensed milk (two-thirds of a 14-ounce can) over the coconut.
• Evenly drizzle 4 to 5 ounces salted caramel sauce over the sweetened condensed milk.
• Return the pie to the oven and bake about 25 minutes, until there is slight bubbling near the edge and the center looks more set. Watch closely during the last 10 minutes to avoid burning the coconut, condensed milk, or caramel; it’s better to err on the side of underbaking.
• Remove the pie and place it on a wire rack to cool while you melt 3/4 cup semi-sweet chocolate chips for the drizzle: put the chips in a small microwave-safe bowl, microwave about 1 minute on high, stop to stir, then heat in 10-second increments until smooth.
• Using a spoon or a piping/zip-top bag, drizzle the melted chocolate in long vertical lines about 1/2 inch apart across the pie. The pie does not need to be fully cooled to add the drizzle.
• Allow the pie to continue cooling on the wire rack for at least 4 hours or overnight before slicing so the chocolate sets and the interior firms up.