How to Make It
Preheat oven to 325°F with rack in lowest position. Roll out pie-crust on a lightly floured work surface to about 14 inches in diameter; place in a 9-inch pie plate. Using your fingers, tuck overhang under so crust just covers the lip of the plate. Crimp edge and freeze for 15 minutes.
Whisk together brown sugar, corn syrup, butter, eggs, vanilla, and salt until evenly combined. Scatter cashews and coconut chips over crust and pour brown sugar mixture over top, tilting plate so it settles evenly.
Bake on bottom rack until crust is golden and filling is set in the middle, 50 to 60 minutes. Let cool for at least 4 hours before slicing.