Here's another option for a low fat graham cracker crust that I've used on my strawberry pies: 8 large graham crackers 3 TB seedless raspberry jam or fruit spread
Process crackers into crumbs, there should be about 1¼ cups (adjust if necessary). Return crumbs to processor and add jam, process until mixture is moist and crumbly. Coat the pan w/non stick spray and use the back of a spoon to press the mixture over the bottom and sides of pan. Bake at 350° for 10 minutes or until edges are firm and dry. Set aside to cool.