Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with cooking spray or a light coat of butter.

Melt ½ cup of unsalted butter in a microwave-safe bowl and let it cool slightly. Whisk in 1 large egg, ¾ cup light brown sugar, and 1 teaspoon vanilla extract until smooth.

Add 1½ cups of all-purpose flour and a pinch of salt to the wet ingredients, mixing until just combined.

Pour the mixture into the greased pie dish and bake for about 10-12 minutes until the edges are firm and the center is slightly soft.

Immediately sprinkle 1 cup of semi-sweet chocolate chips over the hot crust, then add 1½ cups of sweetened shredded coconut, and pour ⅔ cup of sweetened condensed milk. Drizzle with ½ cup of salted caramel sauce.

Return the pie to the oven and bake for an additional 25 minutes, monitoring the last 10 minutes to prevent burning the coconut.

Remove from oven and cool for about 15-20 minutes. Drizzle melted semi-sweet chocolate over the top.

Chill in the refrigerator for at least 4 hours before serving for best texture.