Preheat oven to 350°F. Generously grease a 9-inch pie dish with cooking spray or butter and set aside.

In a large microwave-safe bowl, melt the butter for about 1 minute on high power. Let cool for 30 seconds.

Add the egg, brown sugar, and vanilla to the melted butter. Whisk until smooth and well combined.

Add the flour and salt, stirring with a spatula just until combined. Do not overmix.

Press the dough evenly into the prepared pie dish, creating a uniform layer across the bottom and slightly up the sides.

Bake for 10-12 minutes until edges are slightly firm and center has begun to set. The cookie base will not be fully cooked.

Remove from oven and immediately sprinkle 3/4 cup chocolate chips evenly over the warm cookie base.

Evenly distribute the shredded coconut over the chocolate chips.

Drizzle the sweetened condensed milk over the coconut layer in a zigzag pattern, aiming for even coverage.

Drizzle the salted caramel sauce over everything in a similar pattern.

Return the pie to the oven and bake for 20-25 minutes until you see bubbling around the edges and the center appears set. Watch carefully during the last 10 minutes to prevent the coconut from burning.

Remove from oven and let cool on a wire rack for at least 30 minutes before adding chocolate drizzle.

Melt remaining 3/4 cup chocolate chips in microwave in 30-second intervals, stirring between each, until smooth.

Using a fork or spoon, drizzle melted chocolate over the cooled pie in parallel lines or your desired pattern.

Allow pie to cool completely at room temperature for at least 4 hours, or refrigerate overnight, before slicing and serving.