Pie baking questions...calling all bakers!

I made pumpkin and pecan pies this evening, and have a few questions.

1) Does pecan pie need to be refrigerated? I know the pumpkin pie does, but have no clue about the pecan.

2) What are some alternatives to plain old pie crust? (Too late for this year, but for future reference.) The crust is my least favorite part of the pies, so I was wondering…can you use a graham cracker crust for a pie you have to bake? Do you have any other ideas? Maybe sprinkling sugar on the crust would work? If so, how?