Preheat the oven to 350°F. Lightly coat a 9-inch pie dish with nonstick spray and set aside.

In a large microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the egg, brown sugar, and vanilla until smooth.

Add the flour and salt to the bowl, stirring just until combined without overmixing.

Spread the dough evenly into the prepared pie dish and bake for 10 to 12 minutes, until the edges start to set but the center remains soft.

Remove the dish from the oven. Sprinkle 3/4 cup chocolate chips evenly over the warm crust.

Top with shredded coconut, followed by a drizzle of sweetened condensed milk and caramel sauce.

Return the pie to the oven and bake for about 25 more minutes, or until the center is mostly set and the edges are gently bubbling. Watch carefully in the final 10 minutes to avoid overbaking.

Take the pie out and place it on a wire rack. Melt the remaining 3/4 cup of chocolate chips in the microwave, stirring until smooth.

Drizzle the melted chocolate over the top in lines or swirls. Let the pie cool for at least 4 hours, or overnight, before slicing.