Preheat oven to 350F. Spray a 9-inch pie dish thoroughly with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter for about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it. Add the brown sugar, egg, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined; don’t overmix.

Pour batter into pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly. Center should begin to set up a bit.

Remove pie dish from oven, and sprinkle ¾ cup chocolate chips evenly over the crust.

Evenly sprinkle the coconut.

Evenly drizzle the sweetened condensed milk (just eyeball the amount.

Evenly drizzle the caramel sauce (just eyeball the amount).

Return to oven and bake 25 minutes. Edges will be bubbly and center will look somewhat set. WARNING: Watch closely the last few minutes as the ingredients are at high risk of burning – do not overbake.

Remove pie from oven and let it start to cool while you melt the chocolate drizzle.

Melt chocolate chips in the microwave about one minute. After the first 30 seconds, start to check and stir every 10 seconds until chocolate can be stirred smoothly.

Using a spoon, drizzle thick parallel lines of chocolate evenly, spaced about ½ inch apart.

Allow pie to finish cooling for at least 4 hours (or overnight) before slicing and serving.