Please don't throw things at me, but have you considering dispensing with the graham crackers (or cookies) altogether and going for a salty/savory crust?
In the Carolinas there's a version of lime (or lemon) pie that has a filling basically identical to Key Lime, but the crust is made with crushed saltine crackers. It originated at a legendary restaurant in Chapel Hill, North Carolina. I find I much prefer the salty contrast of the crackers against the sweet/tart filling. Some people use pretzels for the crust, too, but I tried that and found the saltines preferable. (I also prefer a meringue topping to the standard whipped cream.)
From Food52 -- Atlantic Beach Pie:
https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
