Pecan Pie And All The Other Pies - Crusts

Hi there!

I made a diabetic pecan pie yesterday, and for the crust I used crushed whole wheat crackers (Julie's) with canola margarine and sugar.

I was wondering, is the sugar really necessary to make the crust? My crust also was really really crumbly and fell apart. Is this because I substituted the butter called for in the recipe with canola margarine? Are there any crumb crust recipes out there that don't use any added oil or sugar? Thanks!

* The crumb crust recipe I used was 1 1/2 cups cracker crumbs, 1/3 cup melted butter(I substituted this) and 1/4 cup sugar.

Yes, what you could try is halve the sugar (or use honey graham cracker crumbs, or use splenda) and instead of the butter try... eggwhite and applesauce - eggwhite to bind, applesauce for moisture. Can't promise anything
Do an experiment - line a muffin tin with the mixture and bake for a tester.

Would this recipe work?

http://www.recipezaar.com/58321

I don't know if this will work with pecan pie, but it's fine with cheesecake... Just spray the pan with PAM . Then press a few tablespoons of graham craker crumbs onto the bottom and sides. Just enough to cover as too much won't adhere and it will make the result too crumbly. Sprinkle with splenda and spray with PAM again. Don't get too close to the pan as you spray or it will blow the crumbs all over! 

Part of the problem with pie crusts is, they need fat to make them stay crisp in spite of moist fillings.  If they have no fat, then the liquid in the filling makes them really soggy and unappetizing.

I do have The Pie & Pastry Bible.  Give me some time and I'll try to locate the recipes that are least fatty.  I've made their cream cheese crust, which turns out perfect every time, but it does have a good bit of fat.

Some solutions - roll the crust out very thin so there is less of it.  Look at crustless, pie like desserts, such as cobblers and crisps instead.  I make crustless quiche all the time.