Ingredients
Scale
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt, or to taste
- 3/4 cup semi-sweet chocolate chips, for sprinkling
- 1 1/2 cups sweetened shredded coconut
- 2/3 of a 14-ounce can sweetened condensed milk, about 10 ounces
- 4 to 5 ounces salted caramel sauce
- 3/4 cup semi-sweet chocolate chips, melted for drizzling
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray.
- Melt butter in a microwave-safe bowl. Let cool slightly, then whisk in egg, brown sugar, and vanilla until smooth.
- Add flour and salt, stir until just combined. Do not overmix.
- Pour batter into pie dish and smooth top. Bake 10–12 minutes until edges firm up slightly.
- Remove from oven. Sprinkle 3/4 cup chocolate chips over crust, then evenly layer coconut, sweetened condensed milk, and caramel sauce.
- Return to oven and bake 25 minutes until slightly bubbling near edges and center looks set.
- Cool pie on wire rack while melting 3/4 cup chocolate chips. Drizzle melted chocolate in parallel lines over pie.
- Allow pie to cool at least 4 hours or overnight before slicing and serving.
Notes
- Pie keeps airtight at room temperature up to 5 days or frozen up to 6 months.
- Slice and individually wrap pieces for freezer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American