Lightly spray a 10 inch pie pan with non-stick cooking spray
Combine all ingredients in the bowl of a food processor.
Pulse in intervals until dough forms into clumps (about a minute of pulsing, possibly more)
As soon as the mixture clumps, dump it into your pie pan, and use your hands to press the dough up the sides of the pan, and into an even layer.
Use a fork to prick the dough, then cover with plastic wrap
Put dough in the fridge and let it get cold (at least 45 minutes so it doesn't shrink when it is in the oven).
Preheat oven to 425
While oven preheats and crust refrigerates, combine 1 cup of heavy whipping cream, chocolate, vanilla the top of a double broiler.**(Or Make your Own)
Heat, stirring continuously until chocolate is fully melted and silky smooth.
Pour into a bowl, and let cool to room temperature.
By now your oven should be heated, so bake for 10-12 minutes until slightly browned on the edges.
Once the crust is done, remove from oven, and place on cooling rack to let cool.
In a large bowl, beat 2 cups chilled heavy whipping cream with 1/4 cup powdered sugar, beating until stiff peaks form.
Fold whipped cream into chocolate mixture.
Pour mixture into cooled crust.
Place pie in the fridge to let it set up.
Meanwhile, In a heavy bottom pot mix together sweetened coconut, caramel sauce, salt, and sweetened condensed milk
Heat over medium heat, and bring to a boil, boil for 6-8 minutes until it reaches a darker, golden brown consistency.
Remove form heat and set aside. Let cool 4-5 minutes so it is cooler, but still spreadable.
Spread coconut caramel mixture over the top of the pie.
When you are ready to serve, drizzle prepared chocolate sauce over the top. Slice and enjoy!