1. Preheat the oven to 350°F and fit the pie crust into a 9-inch pie plate. Crimp the edges if desired, then chill the crust while you prepare the filling.

2. In a medium bowl, stir together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

3. Mix in the egg and vanilla extract until fully combined.

4. Add the flour, baking soda, and salt, then stir just until a soft dough forms.

5. Fold in the 3/4 cup semi-sweet chocolate chips.

6. Spread the cookie dough evenly into the chilled pie crust.

7. Bake for 20 to 25 minutes, or until the edges are lightly golden and the center looks mostly set.

8. While the pie bakes, toast the shredded coconut in a dry skillet over low heat or on a baking sheet in the oven until lightly golden, stirring often.

9. In a bowl, mix the toasted coconut with the caramel sauce and heavy cream until thick and evenly coated.

10. Spread the caramel coconut mixture over the warm baked pie in an even layer.

11. Melt the remaining 1/2 cup semi-sweet chocolate chips with the coconut oil until smooth.

12. Drizzle the melted chocolate over the top of the pie.

13. Let the pie cool completely before slicing and serving.