Prepare crust by combining graham cracker crumbs, melted butter, and Truvia Baking Blend until well-blended. Press into greased 9-inch pie pan.
Bake at 350 degrees for 10 minutes. Set aside.
In a medium saucepan, combine 3/4 c. Truvia Baking Blend, flour, cornstarch and a dash of salt.
Gradually stir in 1 1/2 c. water.
Cook, stirring constantly, over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
In a small bowl, beat egg yolks slightly.
Gradually stir 1 c. of hot filling into egg yolks.
Pour egg yolk mixture back into saucepan with remaining filling.
Bring to a gentle boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter and lime peel, then stir in key lime juice.
Pour warm filling into baked crust.
Bake at 350 degrees for 15 minutes.
Cool on wire rack 1 hour, then chill at least 3 hours before serving.
*Adapted from Better Homes & Gardens' Lemon Meringue Pie recipe
For whipped cream:
Combine heavy whipping cream, 1 Tbsp. Truvia, and coconut extract in a large chilled mixing bowl.
Using chilled beaters, beat at medium speed until stiff peaks form.
Spoon whipped cream into a Ziploc bag, snip corner, and pipe onto pie slices.