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Whisk together cornstarch and 1 1/2 cups water in a medium pot.
Bring to a light boil over medium heat, stirring constantly, until thickened.
Stir in butter then remove pot from heat and stir in lime juice and zest. Set aside.
Put eggs into a medium bowl and, whisking constantly, pour in about 1/3 cup of the hot lime juice mixture.
Whisk the egg mixture back into pot with remaining lime juice mixture and cook over low heat, stirring gently but constantly, until thickened, about 5 minutes.
Remove pot from heat and stir in agave nectar and dissolved gelatin until well combined.
Set aside to let cool slightly then pour into prepared pie shell and chill overnight.
Cut pie into slices and serve garnished with whipped cream and sliced limes.