Preheat oven to 350 degrees F.

In food processor, blend graham crackers into fine crumb texture.

To large mixing bowl, add cracker crumbs, sugar and melted butter for crust and combine well. (Note: Texture should be similar to wet sand.)

To 9-inch pie dish, add crust mixture and press and pat onto bottom and sides of dish to make compact. Set aside.

To large bowl, add sugar, coconut oil and melted butter for brownie filling; whisk well. Add eggs and vanilla extract; combine well.

To bowl, add flour, cocoa powder and salt. Use spatula and mix well.

Add brownie mixture to pie dish. Bake 35-40 minutes just until center is slightly gooey. (Note: Filling will continue to cook a bit more as it cools.)

When right out of oven, add layer of caramel to top of brownie. Let cool at room temperature at least 20 minutes prior to topping with whipped cream, drizzle of caramel and pecans.