*Note, the original recipe called for 1/4 cup broth and an 8-10 hour cooking time. I found that this was not NEARLY enough liquid and WAY too long to cook. With more broth and less cooking, it should be perfect. The flavor is wonderful. I served mine over brown rice that I made with beef broth instead of water, and it was great.

*Next time, I’ll serve it with another layer of cool whip on top, just because I think it would make it taste even better. I liked this one because it wasnt quite as tangy/tart as most key lime pies, and it was VERY low in sugar. The only thing I couldnt find sugar-free was the yogurt, but I was able to find some with only 14g of sugar. Using 2 containers, it put only 28 grams of sugar into the WHOLE pie. If you cut it into 8 pieces, you’re getting only 3+ grams of sugar per piece. Not bad!

Note: I did a couple of things different- I used a little more water (about 3/4 to 1 cup) and 2 packages of Italian dressing mix. I also cooked it on low for 4 hours instead of 3 the first time around, then 1 hour the second time like the recipe says. I put it on top of penne pasta, and it was GREAT. It was kind of like homemade chicken alfredo, only better.