Preheat oven to 375°F.

In a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir until fully combined.

Press mixture into a 9” pie pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 375°F for 7 minutes. Remove from oven and let cool.

In a medium bowl, toss together the cherries, sugar and lemon juice. (Note: Depending on the amount of liquid in your cherries, you may need to drain these slightly before adding to the pie.)

Place the evaporated milk, chocolate chips and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until mixture is fully melted and smooth.

Remove chocolate mixture from heat and whisk in the granulated sugar, brown sugar and flour.

Add eggs 1 at a time, whisking after each addition until just blended.

Finally, stir vanilla, salt and pecans into mixture.

Spread Cherries on top of the baked Graham Cracker Crust.

Pour Brownie Filling on top and bake at 375° for 38-40 minutes, or until a toothpick inserted into the center of the pie comes out mostly clean.

Allow pie to cool slightly before slicing. (Tip: I actually prefer to serve this pie cold.)

Serve with ice cream and shaved chocolate.