There's no branding, there's no name.

It's okay, people drink.

I need coffee.

I got four kids.

You expect 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.

Hello, Vogue.

I am Blake.

Welcome to not my kitchen, but we're gonna pretend it's my kitchen today as I take over and make you a key lime pie and then also my special secret lemonade recipe, which won't be a secret anymore after today.

So let's get started.

So for the crust, we have graham crackers, we have macadamia nuts, an egg, bourbon vanilla extract, and then just like a flaky sea salt.

That's, oh wait, butter.

Goodness gracious, the most important ingredient is butter.

Salted butter.

I don't mess with unsalted butter.

I would love to tell you the amount and the quantity that I use for my recipe, but it's really to taste.

Just pay really close attention and then guess.

So I like to do my graham crackers and my nuts in batches so that it can stay light and fluffy and it doesn't get oily.

This is such an aggressive food process.

Food is probably the most central part of my life, food and family, but those are completely intertwined because food was so important to me growing up because my mom is an amazing cook.

So this is my version of my mom's recipe, but really when she gave it to me, I realized it was just a lemon icebox pie recipe that she added lime to.

Oh, it's just so divine.

My gosh, this is not my food processor.

What is happening here?

Hold on, I got this.

Nope, I got it.

It's okay.

Almost there, guys.

These are macadamia nuts, by the way.

So I'm probably going to use, what's that?

A tablespoon and a half?

Okay, well, I'm doing more now.

Let's say two tablespoons for now.

I don't know.

So now I'm probably at three tablespoons.

Four.

We're going to say four tablespoons of macadamia nuts.

This is not a tablespoon.

I'm lying to you guys.

Now we're going to add butter.

This right here is not going to be enough.

We're going to put this in and then movie magic is going to happen and more butter is going to appear.

Et voila!

Magic.

That's looking good.

You know, it's like you can grab chunks of it.

Now we're going to do an egg.

This is too moist.

I need more graham cracker.

You guys, I'm going to make a recipe with quantities.

I'll sneak it in.

Nobody needs to know that.

We're going to be like, perfect.

This was perfect.

No, we'll just, we'll tell the truth.

Now I'm going to add a little sea salt too, like a fat pinch.

And then I'm going to do another fat pinch.

This is the most chaotic, chaotic recipe.

At least I know when I die, my kids will really miss me because they're never going to be able to recreate this.

Let's try it.

That's really good now.

I'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 they can really mess things up a lot all the time, because even when I do something that feels like the best I can do it, I still feel like, oh no, I could do it better.

Part of growing up has been learning, like you can mess it up and that's okay.

And here's my pie crust.

We're going to throw this in the freezer.

Sorry, we're not going to throw this in the freezer.

We're going to throw this in the oven on 350 for like eight to 10 minutes.

Bye.

So the best part of cooking in the Vogue kitchen is when you walk away to the oven, you come back and all your ingredients are laid out for you and your new appliances are there.

So I think I actually might cook here more often.

Okay.

So we are going to make the filling now.

And the filling consists of lemon, lime, sour cream.

This is Cool Whip.

I don't know what Cool Whip is.

I'm not going to question it.

It's a genius invention.

This is sweetened condensed milk, heavy whipping cream.

And then this is Jell-O vanilla pudding mix.

Oh, and Grand Marnier.

Oh my gosh, that's really important.

That's that.

We're going to start with the whipping cream.

And so you just whip this up.

Oh, look how pretty that looks.

Oh my gosh.

It's like the opening of Willy Wonka.

This is really the only reason I'm here is to talk about food.

I don't want to talk about myself, but I do want to talk about heavy whipping cream.

It's the oven.

My pie's ready.

Give me a moment.

It ends with us.

I'm so proud of.

It was the most all-consuming film I've ever been a part of on camera and off camera.

And because of that, it is so deeply personal to me.

The book that Colleen wrote resonated with so many people for 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 responsibility that I didn't take lightly.

This lemon is too big to fit the right way, so we're going to do it upside down because you just improvise.

I feel like this is going to end up on OnlyFans, like me leaning over, chest falling out, squeezing this lemon.

This is not suitable for work.

So for It Ends With Us, I really like the way my husband dresses, and I also really love the way Gigi Hadid dresses, which is, you know, an odd mashup.

I'm sure.

I think that the wardrobe was a really critical part of that storytelling, and I'm really, really proud of it.

But I'm wearing like a ton of like bode and vintage, and it's some of my favorite wardrobe I've ever worn.

It's just like so expressive and eclectic and really gives you such a sense of the character.

I'm going to try to squeeze this giant lemon one more time.

You guys, I'm going to invest in a juicer for you guys for the next unsuspecting Vogue chef.

I'll be back.

So here's our delicious pie crust, nice and golden.

It's not shiny or greasy.

Okay, you're going to have three levels of this pie, from most potent to least potent.

So this is going to be our base level, so it's going to be our most potent, and we'll dilute it with the whipped cream as we go.

Okay, so now I'm going to add zest.

I'm making this good because I'm going to take it home.

My kids are like, wait, you're making what today?

You know, in the past handful of years, I found myself really leaning into creating products and building and developing something while getting to be around my children, because I get to define my hours versus on a film.

You're working 16 or 18 hours a day in Budapest or Capri, which is amazing, but you know, it's, it's a, it's a different lifestyle.

I didn't want to miss it.

I didn't want to have regrets.

So I have lemon zest and lime zest, and it is way too potent now, which is exactly what it should be.

This, I got to put this in the freezer.

I should have done that like 10 minutes ago, 20 minutes ago, but it's going to be fine.

I'm going to put this in the freezer, and I'll make a drink in the meantime while we wait for it to freeze.

Drinks time.

I am in a household with people of all different ages, all different preferences, so it's easy if you just create a base and then sort of modify per people's preferences.

Okay, so I filled this with ice, and then we have Betty Buzz.

These are the lemon lime club sodas.

My secret ingredients are bourbon vanilla extract, butter extract, and bourbon smoked sugar.

The other secret thing that I do is lemonade lemons, but I use Meyer lemons as well, and then I'll use a little bit of orange.

Okay, I'm going to start squeezing these for the next 45 minutes because we don't have a juicer.

I just did the September issue of So Surreal.

I am so grateful and so honored and so proud to be on this issue.

Anna Wintour, who I've known for many, many years and has been a supporter of mine since I came to New York, she said to me, okay, do you want to do this with Baz Luhrmann?

And I am his biggest fan.

I mean, Baz, you can see through his movies, he's all love.

He loves that couch.

He loves the hair.

He loves this person's outfit.

He loves the smells.

And when somebody walks into a room looking for all the things they love versus all the things they don't like or want to change, it makes everyone feel their best.

And I just think that like that principle is just a great thing to carry with you even outside of the work.

It's going to be very potent, but we're going to see.

Oh my God, that is so good.

Oh my God.

So we have our concentrate.

We are going to put our ice here.

So I'm going to put a little bit like this and then I'm going to pour a little bit of this and then I can do a cocktail version.

I'm going to do Betty Buzz on this one too, because I think with a cocktail, it's better if it's sparkling.

So we'll mix this in and then I always just eyeball it.

Like I said, I'm not a drinker, so I do it to flavor.

So I'm going to do, is that a lot?

Is that a little?

I don't know, but I know what it's going to taste like and it's going to be great.

That was too much alcohol.

Okay, here's what we're going to do.

We're going to cheat.

We're You can mess it up, but you can adapt.

There we go.

And I think that should be good.

So you've got a cocktail and you've got a mocktail.

So yeah, someone should try these.

I feel like I need an on-camera reaction.

Come in here.

Wow, that's really good.

You should try that one.

We made our drinks.

Our pie crust froze.

It's not frozen, it's just cold.

So now we're going prep our pie.

I've somehow made a 15 minute pie take four hours.

My kids aren't normally interviewing me while I make food, so it normally goes faster than this.

So you're just going to fold.

Oh, I would say like one spoonful and a half.

That's not a spoonful.

That's a spatula full.

So you see, it's like a little bit more like whipped of a texture now.

That's what you want for your second layer.

You're just going to pour it right on top.

And now our final layer is mostly whipped cream.

It just finished filming A Simple Favor 2.

We shot in Capri and Rome.

I mean, I really questioned every life choice I've ever made when I was in Capri.

I thought, do I live here now?

Do I need to blow up my whole life and move my family to Capri?

You know, it was such a special experience on the first film and to get everyone back together again, it's such a special group.

And Paul Feig, our director, is again, like speaking about whipped cream chunks in my hair.

This is like the PG version of There's Something About Mary.

It's whipped cream, guys.

But Paul Feig is just like, he brings out the best in everyone.

He really encourages us to go wild.

And like, who knows, for better or worse, this movie is wild.

Okay, I'm going to show you this.

This 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.

So you do that.

And then to garnish it, you just cut slices.

Someone pre-cut slices for me because I think they're like, get out of you are taking too long.

You know how to cut slices.

Just cut them thin.

And then I pull the twist wide.

Okay, and then you cut a little heart.

One person I wish I could cook a meal for.

I mean, really?

My mom.

She's the reason that I associate food with love.

Being able to cook for her and her to think something is delicious is genuinely like the best reward.

There we go.

It's a little squishy because it's not frozen yet.

Okay, I'm going to tilt it.