Trader Joe's carries wonderful graham crackers. I am pretty sure none of their products contain HFCS.

If I could find graham flour I suppose I could bake my own but that seems like a lot of trouble.

On another note, avoid honey graham crackers because the honey will flavor your end product. I've had the best luck with the generic brands.

Why have a crust at all. It will be fine without it.

I rarely use crusts any more with quiche, key lime pie or cheesecake, etc. Since my family never eats the crust, I don't bother. And I used to make really good pie crusts.

I was thinking adding some crushed or ground pecan might be good and cut down on the amt of graham cracker.

Or part ground ginger snaps? Course they probably all have it too. I did see a brand of bread labled HFCS Free and I'm wondering if more companies will start to do that eventually.
Good tip on avoiding the honey ones if possible

Years ago, I used to make key lime pie with a chocolate cookie crust (made with Nabisco chocolate wafers [or oreo's in a pinch], sugar & butter) but I don't know if the wafers contain HFCS.

Well I've decided to try Windmill cookies. They have partially hydrogenated vegetable oil which is bad but use corn syrup (last ingredient) instead of HFCS. Lord its no wonder people just give up in reading ingredients. You can read them all day but it doesn't change your choices any:)
I chose these because the graham crackers all seemed to be cinnamon honey based it I think gc's these days tend to mush really easy. There was one store organic box (Meijers) that used molassas.
The Windmill cookies are really crunchy, have a good strong molassas flavor and also have almond chips which might boost its nutrition value (microscopically probably:)
Since I've never made key lime or any pie with a gc crust I don't have anything to compare it too. Well see what the folks at work think.

I know I'm late in this, but just wanted to recommend that you could use just about any cookie or biscuit for the crust, or even corn flakes, pulsed in the FP. And mixing in some ground almonds or hazelnuts would probably be pretty good too.

I've used organic toddler crackers (Earth's Best brand "honey sticks" I think they're called) because that's what we often have around. It's the closest thing to graham crackers we've found that have to hydrogenated oils. They're not quite as sweet as traditional graham crackers which leaves you room to taste your crust as you go. They work well.

I've had key lime pie with a regular pie crust and it's delicious.

I made this Reduced-Fat Graham Cracker Crust that went with a recipe from Cook's Country. While we didn't care for the filling I felt the crust was a keeper.

Reduced-Fat Graham Cracker Crust

8 low-fat graham cracker, broken into rough pieces
1 Tablespoon sugar
3 Tablespoons unsalted butter, melted
1 Tablespoon Neufchatel (1/3 less fat) cream cheese, softened

Adjust oven racks to middle position and preheat to 350ºF.

Grind graham crackers and sugar in food processor to fine crumbs. Add melted butter and cream cheese and pulse until combined. Press crumbs into bottom and side of a 9" pie pan. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.