What can you use instead of butter in a graham cracker crust for pudding pie?

Here are some substitutes for butter in a graham cracker crust for pudding pie, along with considerations for each:

Fats:

* Shortening: A good choice if you're looking for a neutral flavor and a more solid crust. Use the same amount as you would butter.

* Coconut Oil: Adds a subtle coconut flavor and a slightly crispier crust. Use the same amount as you would butter. Be sure to use *melted* coconut oil for the best results.

* Olive Oil: Provides a unique, slightly tangy flavor to the crust. You'll need a bit less than the butter called for, about 2 tablespoons less per cup of graham crackers.

* Avocado Oil: Has a mild, nutty flavor and a high smoke point, making it suitable for baking. Use the same amount as you would butter.

Other Options:

* Applesauce: Unsweetened applesauce adds moisture and a touch of sweetness. Use 1/4 cup applesauce for every 1/4 cup butter.

* Pumpkin Puree: Similar to applesauce, it adds moisture and a subtle flavor. Use 1/4 cup pumpkin puree for every 1/4 cup butter.

Tips:

* Melting: Melt solid fats (shortening, coconut oil, etc.) before mixing them with the graham cracker crumbs.

* Moisture: If using applesauce or pumpkin puree, you might need to add a bit more liquid to the crust mixture to ensure it binds together well.

* Flavor: Consider the flavor of the pudding filling when choosing a substitute. For example, coconut oil might not be the best choice for a chocolate pudding pie.

No matter which substitute you choose, make sure to press the crumbs firmly into the pie pan for a sturdy crust. Enjoy your delicious pudding pie!