I'm a huge snob about my pecan pie, I don't like any fussing with it. But I have to say I might give this a go. I love graham cracker crust and think the texture would be great. You have my support!

You absolutely can, but keep in mind that graham cracker crusts tend to be sweet. Coupled with a very sweet filling, it may be too much for some people. I've done it myself, and just adjusted the sugar down a bit and made sure to use an appropriate amount of salt. Delicious@

I tried it in a graham cracker crust and the crust basically dissolved during the cooking... but i'm in Denver where the altitude is higher so that could have been part of the problem....

I would really worry about the integrity of the crust. There's a reason graham cracker crusts are generally used with soft or cream fillings.

I feel like the corn syrup would soak through the graham cracker crust and make it really hard while it baked...but I've never tried it so who knows what it will do

Yes you can! I did for Thanksgiving and it was great.

That does sound like it would be really good, but I would definitely follow rmrez's advice and make the crust salty, to balance the sweet of the filling. I'm wondering though if you would still have to add sugar to the crust to keep it together, or if the corn syrup in the filling soaking in would bind it?

Would it also be interesting to put some minced pecans in to the crust for even more
pecan-y goodness?

To combat the crust absorbing too much liquid, you could always brush on a dark chocolate layer in between the cracker crust and the eggy pie filling

Gingerbread crust, brushed layer of dark chocolate well-laced with dark rum, pecan pie made from one of the recipes that does not require corn syrup. Even contemplating whether this might go in a spring form or a tart pan.

I tried this with the ginger snap crust this year and it FAILED. The gooey goodness of the pecan pie soaked into the crust instead of forming the gooey goodness it's supposed to become. It wasn't bad, but it wasn't the sticky wonderful ness it was supposed to be.

Maybe if you used a store bought graham cracker crust it would be thinner and might work better. My ginger snap crust was tasty but thicker than a purchased graham cracker crust.

However, the ginger snap crust worked for pumpkin pie very well.

what if you coat the crust with a layer of beaten egg whites and blind bake until the egg sets into a 'shellac' -- shouldn't be more than 10 or 15 min or so?? the crust should then have enough integrity to withstand the liquid filling for the time it takes to set up. anyone ever actually tried this??

I have done this! It didn't turn out very well but that was because, while I have mastered a regular pie crust, I had never made a graham cracker crust before. The recipe that I used seemed off to me, but not having made one before I just went with it. Turns out, I was right and it was absolutely swimming in butter. I would definitely try it again, but either with a store bought crust or a different recipe.

My grandmother did this a few times, and the crust was always too hard and burned tasting, she was using the store bought graham cracker crust, don't know if that would make a difference or not