Make the Crust: Start by mixing the chocolate cookie crumbs with melted butter in a bowl. Stir until the crumbs feel evenly coated and slightly damp. Press the mixture firmly into the bottom and sides of a pie dish. Use the back of a spoon to pack it down well. Chill the crust in the fridge for at least 20 minutes so it sets firmly
Prepare the Chocolate Layer: Place chocolate chips in a heat safe bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for a minute, then stir slowly until smooth and glossy. Pour the chocolate mixture into the chilled crust and spread it evenly. Place the pie back in the fridge to set for about 30 minutes
Toast the Coconut: Spread shredded coconut on a baking sheet in an even layer. Bake at 350°F, stirring every few minutes, until golden and fragrant. Keep a close eye so it does not burn. Let the coconut cool slightly before mixing it with the caramel layer.
Make the Coconut Caramel Layer: In a bowl, combine caramel sauce, heavy cream, salt, and toasted coconut. Stir until the mixture looks thick and evenly coated. Spoon this layer gently over the chilled chocolate layer. Smooth the top with a spatula and press lightly so it settles.
Add the Final Topping: Drizzle melted chocolate over the top of the pie in thin lines or gentle swirls. Sprinkle extra toasted coconut on top for texture. Chill the pie for at least 2 hours so all layers firm up nicely before slicing
