Preheat the oven to 425 degrees. Place a piece of parchment paper in the pie shell, pressing it against the bottom and sides. Fill the parchment shell with beans or rice, then place it in the oven for 12-15 minutes, or just until the edges start to get a bit golden. Remove the pie from the oven, then carefully lift the parchment and weights out of the pie and throw them away. Return the crust to the oven and bake an additional 5-8 minutes or until the crust is golden all over. Remove from the oven and allow to cool.

In the meantime, spread the coconut and pecans on a baking sheet and toast in the oven for 4-6 minutes, stirring once, or until golden and fragrant. Remove from the oven and set aside.

In the bowl of an electric mixer, combine the powder sugar, cream cheese, and melted butter. Beat on high speed until light and fluffy, about 5-7 minutes, scraping the sides as needed. Stir in Cool Whip.

Spread the Cool Whip mixture evenly into the cooled pie shell. Top with coconut and pecans then drizzle with warmed caramel and chocolate sauce. Refrigerate for at least two hours or overnight before serving.