Okay, so I’ve been seeing this Jeff Ruby Butter Pie all over the internet, and I had to try making it myself. You know me, I love a good baking challenge! And let me tell you, this one was… an experience. I decided to try a copycat recipe I found, and here’s how it went down.
Getting Started
First, I gathered all my ingredients. I’m talking butter, obviously, sugar, eggs, flour – the usual suspects for a rich dessert. The recipe seemed pretty straightforward, but I should’ve known better… It’s never that easy, right?
The Crust Conundrum
The first hurdle? The crust. I used a store-bought crust, and thank goodness for that. I don’t know when I will make a pie crust by myself. Maybe I need to try next time.
Mixing Mayhem
Then came the filling. I creamed together the butter and sugar, which, let’s be honest, is always the best part. That smell? Heavenly! I added in the eggs one at a time, making sure everything was nice and smooth. So far, so good. I poured in some vanilla extract, which always give all cakes a good taste!
The Flour Factor
Here’s where things got a little… interesting. The recipe called for a bit of flour, and maybe I added it too quickly, or maybe my mixer was on too high, but suddenly the batter got REALLY thick. Like, almost-too-thick-to-pour thick. I panicked a little, but I decided to just keep going and trust the process (famous last words, I know).
Bake and Pray
I poured (more like, scraped) the batter into my prepared pie crust. It looked…dense. I popped it in the oven, set the timer, and crossed my fingers. This is the part that always makes me nervous. You just never know how things are gonna turn out until that timer dings.
The Waiting Game
The recipe said to bake it for what felt like forever, and let me tell you, it did feel like forever. I kept peeking through the oven door, willing it to rise and turn that perfect golden brown. My kitchen started to smell amazing, though, which was a good sign (I hoped!).
The Verdict?
Finally, the timer went off! I pulled the pie out, and it was…golden brown, yes, but also kinda…flat. It didn’t have that beautiful, puffed-up look I was hoping for. But, the taste? Oh. My. Goodness. It was rich, buttery, and sweet, with a slightly caramelized top. Even though it didn’t look exactly like the pictures, it tasted pretty darn close to what I imagined Jeff Ruby’s Butter Pie would be like.
So, would I make it again? Definitely! Maybe I’ll tweak the flour part next time, or maybe I’ll just embrace the slightly-flat-but-delicious result. Either way, this copycat recipe is a winner in my book, even with a little bit of kitchen chaos along the way.
