Blake Lively Makes Her Signature Key Lime Pie—And Talks Playing Lily Bloom In It Ends With Us
Blake Lively makes her signature key lime pie—and talks playing Lily Bloom in It Ends With UsThe September issue featuring Blake Lively is here! Secure your copy and get this season's tote. SUBSCRIBE NOWDirector: Nina LjetiDirector Of Photography: Brandon YoonEditor: Katie WolfordProducers: Gigi Chavarria, Naomi NishiAssociate Producer: Lea DonenbergAssociate Producer, On Set: Lyla NeelyAssistant Camera: Alexis AguilarGaffer: Réal GillAudio: Lily van LeeuwenFood Stylist: Jeannie ChenSet Designer: Victoria Ochoa ArceProduction Assistant: Quinton JohnsonStylist: Tonne GoodmanMakeup Artist: Kristofer BuckleHair Stylist: Jennifer YepezNail Artist: Mei KawajiriBlake Lively wears a 16Arlington dressProduction Coordinator: Ava KasharProduction Manager: Natasha Soto-AlborsLine Producer: Romeeka PowellSenior Director, Production Management: Jessica SchierAssistant Editor: Andy MorellColor: Oliver EidAudio Mix: Nick Cipriano, BANGPost Production Coordinator: Scout AlterSupervising Editor: Erica DeLeoPost Production Supervisor: Alexa DeutschAssociate Director, Post Production: Nicholas AscanioEntertainment Director: Sergio KletnoyDirector, Content Production: Rahel GebreyesSenior Director, Programming: Linda GittlesonVP, Digital Video English: Thespena Guatieri
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PeopleTranscript
00:00My coffee cup's good. There's no branding. There's no name. It's okay. People drink. I need coffee. I got four kids
00:07Expect me to make a key lime pie at one in the afternoon in a gown without a secret coffee hidden here. You guys are nuts
00:18Hello Vogue, I am Blake. Welcome to not my kitchen
00:22but we're gonna pretend it's my kitchen today as I take over and make you a
00:27Key lime pie and then also my special secret lemonade recipe, which won't be a secret anymore after today
00:33So let's get started. So for the crust we have graham crackers
00:38We have macadamia nuts an egg bourbon vanilla extract and then just like a flaky sea salt
00:44That's oh butter goodness gracious. The most important ingredient is butter
00:49Salted butter. I don't mess with unsalted butter. I
00:53Would love to tell you the amount and the quantity that I use for my recipe
00:57But it's really to taste just pay really close attention and then guess so I like to do my graham crackers and my nuts and batches
01:04So that it can stay light and fluffy and it doesn't get oily
01:08This is such an aggressive food process
01:12Food is probably the most central part of my life food and family
01:15But those are completely intertwined because food was so important to me growing up because my mom is an amazing cook
01:21So this is my version of my mom's recipe
01:24But really when she gave it to me, I realized it was just a lemon icebox pie recipe that she added lime to oh
01:28It's just so divine. Oh my gosh. This is
01:32Not my food processor. What is happening here? Hold on. I got this. Nope. I got it. It's okay
01:39Almost there guys
01:43These are macadamia nuts by the way, so I'm probably gonna use what's that a
01:48Tablespoon and a half. Okay. Whoop. I'm doing more now. Let's say two tablespoons for now. I don't know
01:53So now I'm probably at three
01:56Tablespoons four we're gonna say four tablespoons of macadamia nuts. This is not a tablespoon. I'm lying to you guys now
02:02We're gonna add butter this right here is not gonna be enough
02:06We're gonna put this in and then movie magic is gonna happen and more butter is going to appear
02:11Evola
02:13Magic that's looking good. You know, it's like you can grab chunks of it. Now. We're gonna do an egg
02:19This is too moist I need more graham cracker you guys I'm gonna make a recipe with quantities
02:24I'll sneak it in. Nobody needs to know that we're gonna be like perfect. This was perfect. No, we'll just we'll tell the truth
02:29Now I'm gonna add a little sea salt to like a fat pinch and then I'm gonna do another fat pinch
02:36The most chaotic recipe at least I know when I die my kids will really miss me cuz they're never gonna be able to recreate this
02:44Let's try it
02:46That's really good now
02:47I'm very much a perfectionist and my mom would always say to me you can't mess it up and as somebody who feels like
02:51They can really mess things up a lot all the time because even when I do something that's feels like the best I can do
02:57It I still feel like oh, no, I could do it better part of growing up has been learning
03:00Like you can mess it up and that's okay. And here's my pie crust
03:04We're gonna throw this in the freezer
03:06Sorry, we're not gonna throw this in the freezer. We're gonna throw this in the oven on 350 for like 8 to 10 minutes. Bye
03:16So the best part of cooking in the Vogue kitchen is
03:19When you walk away to the oven you come back and all your ingredients are laid out for you and your new
03:24Appliances are there so I think I actually might cook here more often
03:28Okay
03:28So we are going to make the filling now and the filling consists of lemon lime sour cream. This is Cool Whip
03:35I don't know what Cool Whip is. I'm not gonna question it. It's a genius invention
03:40This is sweetened condensed milk heavy whipping cream. And then this is jello vanilla pudding mix. Oh and Grand Marnier. Oh my gosh
03:47That's really important. That's that we're going to start with the whipping cream. And so you just whip this up
03:52Oh
03:57Look how pretty that looks. Oh my gosh. It's like the opening of Willy Wonka
04:01This is really the only reason I'm here to talk about food
04:03I don't want to talk about myself, but I do want to talk about heavy whipping cream. It's the oven my pies ready
04:09Give me a moment
04:11It ends with us I'm so proud of it was the most all-consuming
04:17film I've ever been a part of on camera and off camera and
04:21Because of that it is so deeply personal to me the book that Colleen wrote resonated with so many people
04:28For so many years so to be able to take on a character and to step into a film that means so much was a great
04:36Responsibility that I didn't take lightly
04:40This lemon is too big to fit the right way, so we're gonna do it upside down because you just improvise
04:45I
04:47Feel like this is gonna end up on OnlyFans like me leaning over chest falling out squeezing this lemon
04:52This is not suitable for work
04:54So for it ends with us
04:56I really like the way my husband dresses and I also really love the way Gigi Hadid dresses
05:01Which is you know an odd mashup?
05:03I'm sure I think that the wardrobe was a really critical part of that storytelling and I'm and I'm really really proud of it
05:09But I'm wearing like a ton of like Bodhi and vintage and it's some of my favorite wardrobe. I've ever worn
05:14It's just like so expressive and eclectic and really gives you such a sense of the character
05:19I'm gonna try to squeeze this giant lemon one more time you guys I'm gonna invest in a juicer for you guys for the next
05:26unsuspecting
05:27Vogue chef we back so here's our delicious pie crust nice and golden. It's not shiny or greasy
05:34Okay, you're gonna have three levels of this pie from most potent to least potent, so this is gonna be our base level
05:40So it's gonna be our most potent, and then we'll dilute it with the whipped cream as we go
05:44Okay, so now I'm gonna add zest I'm making this good cuz I'm gonna take it home
05:48My kids are like wait you're making what today. You know in the past handful of years. I found myself
05:53really leaning into
05:55Creating products and building and developing something while getting to be around my children because I get to define my hours versus on a film
06:02You're working 16 or 18 hours a day and Budapest or Capri, which is amazing, but you know it's it's a it's a different lifestyle
06:09I didn't want to miss it. I didn't want to have regrets
06:11So I have lemons us and limes us and it is way too potent now
06:14Which is exactly what it should be this I got to put this in the freezer
06:17I should have done that like 10 minutes ago
06:2020 minutes ago, but it's gonna be fine
06:22I'm gonna put this in the freezer, and I'll make a drink in the meantime when we wait for it to freeze
06:27Drinks time I am in a household with people of all different ages all different
06:33Preferences so it's easy if you just create a base and then sort of modify her people's preferences, okay?
06:40So I filled this with ice and then we have Betty buzz. These are the lemon lime club sodas my secret ingredients are
06:47bourbon vanilla extract butter extract and bourbon smoked sugar the other secret thing that I do is
06:53Lemonade lemons, but I use Meyer lemons as well, and then I'll use a little bit of orange, okay
06:59I'm gonna start squeezing these for the next 45 minutes because we don't have a juicer
07:03I just did the September issue of Vogue. Which is so surreal
07:08I am so grateful and so honored and so proud to
07:13To be on this issue and I went to her who I've known for many many years and has been a supporter of mine since
07:19I came to New York. She said to me. Okay. Do you want to do this with Baz Luhrmann, and I am
07:25His biggest fan. I mean Baz you can see through his movies. He's all love he loves that couch. He loves the hair
07:32He loves this person's outfit
07:33He loves the smells and when somebody walks in to a room
07:37Looking for all the things they love versus all the things they don't like or want to change
07:41It makes everyone feel their best, and I just think that like that principle
07:47It's just a great thing to carry with you even outside of the work
07:57It's gonna be very potent, but we're gonna see
08:04It's so good
08:10So we have our
08:11Concentrate we are going to put our ice here
08:14so I'm gonna put a little bit like this and then I'm gonna pour a little bit of this and
08:19Then if you do a cocktail version, I'm gonna do Betty Buzz on this one, too
08:23Because I think with a cocktail it's better if it's sparkling
08:26So we'll mix this in and then I always just eyeball it. Like I said, I'm not a drinker
08:31So I do it to flavor. So I'm gonna do is that a lot? Is that a little I don't know
08:36But I know what it's gonna taste like and it's gonna be great
08:41That was too much alcohol
08:44Okay, here's what we're gonna do. We're gonna cheat
08:46We're gonna go like this this whole like you can't mess it up thing is a lie
08:50You can mess it up, but you can adapt. There we go
08:54and I think
08:56That should be good. So you've got a cocktail you've got a mocktail
08:59So, yeah, someone should try these I feel like I need an on-camera reaction come in here. Wow, that's that's really good
09:05You should try that one. Did you try any side up? I need a cup. I'm out
09:12We made our drinks our pie crust froze it's not frozen it's just cold. So now we're gonna prep our pie
09:18I've somehow made a 15-minute pie take four hours
09:22My kids aren't normally interviewing me while I make food so it normally goes faster than this
09:27So you're just gonna fold. Oh
09:30I would say like one spoonful and a half. That's not a spoonful. That's a spatula full
09:36So you see it's like a little bit more like whipped of a texture now. That's what you want for your second layer
09:41You're just gonna pour it right on top
09:43And now our final layer is mostly whipped cream. It just finished filming a simple favorite to we shot in Capri and Rome
09:50I mean, I really questioned every life choice I've ever made when I was in Capri
09:53I thought do I live here now? Do I need to blow up my whole life and move my family to Capri?
09:59You know, it was such a special experience on the first film and to get everyone back together again
10:03It's such a special group and Paul Feig our director is again like speaking about with free
10:09Chunks in my hair. This is like the PG version of there's something about Mary. It's just whipped cream guys
10:15But Paul Feig is is just like he brings out the best in everyone
10:20He really like encourages us to go wild and like who knows for better or worse. This movie is wild
10:26Okay, I'm gonna show you this
10:27This is what my mom calls the S's you want to with your spatula make S's and it just makes it look really beautiful
10:34So you do that and then to garnish it you just cut slices
10:38Someone pre-cut slices for me because I think they're like get out of here. You are taking too long
10:42You know how to cut slices just cut them thin and then I pull the twist wide
10:50Okay, and then you cut a little heart one person I wish I could cook a meal for I mean really my mom
10:56She's the reason that I associate food with love being able to cook for her and her to think something is delicious is
11:02Genuinely like the best reward. There we go. It's a little squishy because it's not frozen yet. Yeah. Okay, I'm gonna tilt it
11:10It's not gonna fall out ready. You got a tilt down with me now Brandon. Don't leave me
11:13No, go now go now all the way down ready. One, two, three. Well, it's gonna fall out
11:18Okay, let's freeze this baby
11:23Et voila, we have our frozen
11:25key lime pie
11:27Like a miracle it froze overnight. So let's dig in
11:31We're also gonna cheers for this dog on hair car company Blake Brown
11:35Which I clearly need with all of this whipped cream in my hair
11:38But it has just been such a labor of love and I'm so proud of it
11:41And you can see that it's actually like not that different than how I cook. It's the layering of all of the different elements
11:47For for a formula, but also for for flavor
11:50So I put a lot of love and care into everything I do and I'm really really excited for people to try. So here we go
11:58So, oh, it's good
12:02That's amazing, thank you both for having me good luck trying this at home
12:06No, really like genuinely at me if you can pull this thing off with the crazy chaotic recipe that I just gave you
12:12Thanks for sticking with me through the chaos and cheers
12:17Eat eat now. Yeah, you guys coming I gotta make you a perfect