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Directions

Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Coconut Cream Cheese Layer:
In a medium bowl, beat cream cheese until light and fluffy. Add grated coconut; beat until combined. Add egg and egg yolk one at a time; beat until just incorporated. Pour mixture into crust. Bake at 325 F 20-22 minutes, or until just set. Let cool completely. Sprinkle chopped cookies over coconut layer; drizzle with caramel, staying from the edges. Refrigerate.

Chocolate layer:
In a medium saucepan, over medium heat, combine sugar, cornstarch, and salt. While whisking, add cream. Whisk in egg yolks; continue whisking and bring to a simmer. Bring to boil for 1 minute. Remove from heat. Stir in cocoa powder, butter, vanilla extract, and semi-sweet chocolate. Stir until chocolate has melted completely. Let cool 5 minutes. Carefully spread over caramel-cookie layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours or until completely set.

Top layer:
In a bowl, beat whipping cream with an electric mixer until soft peaks form. Add powdered sugar, vanilla, piping gel; beat until stiff peaks form. Spread about 2/3 of whipped cream over center of pie to about 1 inch from edge. Drizzle caramel over whipped cream; swirl with a knife. Pipe remaining whipped cream around edges. Decorate with cookies, coconut flakes, and shavings.