With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine all the ingredients. Press into a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Set aside.
In a saucepan, off the heat, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.
In a bowl, beat all the ingredients with an electric mixer until stiff peaks form.
Garnish the pie with the whipped cream.
Key Lime Pie is usually topped with whipped cream. For a lower fat pie, you can replace it with meringue.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.