For this pie I used a pre-made crust, the kind that is rolled up and found in the dairy section at the grocery. You can also make your own crust, but pie crusts are not in my bag of tricks so I go with the pre-made ones! Once your crust is in your dish, place it in the refrigerator while you prepare the rest of the pie.
Separate 7 egg whites & yolks. You will need the egg whites for this recipe. In a mixing bowl beat the egg whites for approximately 2 minutes.
To the egg whites, fold in the vanilla, graham cracker crumbs, coconut flakes, chocolate chips, and caramel chips. Reserve a “handful”, (nothing to exact) of the coconut, chocolate and caramel chips to sprinkle on the top of the pie.
Add in the melted butter.
Remove the pie crust from the refrigerator and pour the pie mixture into the crust.
Sprinkle the remaining chocolate and caramel chips and coconut flakes on the top of the pie and cover the outer edges of the pie crust with foil. (This keeps the pie crust from becoming to brown.)
Bake for 40 minutes. Remove foil and bake another 5 minutes. Remove from oven. Pie may still appear “jiggly” and loose when the time is up but do not over bake it. It will thicken up as it sits and cools.
Allow pie to cool. Once cool, drizzle chocolate across the top of the pie. Serve and enjoy!