Blake Lively Making Her Mom’s Recipe Is the Most Chaotic (And Relatable) Thing We’ve Seen All Week

Blake Lively might be well known for being a stellar actress and entrepreneur, but she’s just like the rest of us—frantically cooking in the kitchen and hoping it all comes together in the end! She’s shared her famous boxed mac and cheese hacks, delicious blueberry pancake rolls, and her simple puff pastry recipe. But in a recent interview with Vogue, the star decided to let us in on her secret family recipe for her mother’s family-famous pie.

Blake Lively Showcases Her Mom’s Icebox Pie Recipe

The actress was recently revealed to be Vogue’s September cover star, alongside Australian powerhouse Hugh Jackman in a shoot directed by the eccentric Baz Luhrmann. Along with her beautiful photoshoot, Lively sat down with Vogue to share her mother’s Key lime pie recipe. 

“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,” she explains. “So this is my version of my mom’s recipe.”

But there’s a catch to this recipe—Lively hasn’t exactly written down the quantities needed. 

“I would love to tell you the amount and the quantity that I use for my recipe but it’s really to taste,” she says. “Just pay really close attention and then guess,” she joked. Lively even dubbed the recipe to be “chaotic,” which we feel like we can agree with. Aren’t all the best cooking moments a little chaotic?

How to Make Blake Lively’s Lemon Lime Pie

Luckily, Lively let us in on another secret. When given the recipe by her mom, she realized that the dessert is essentially a lemon icebox pie recipe with lime added. And we can work with that!

While Lively goes the extra mile to create her own pie crust, consisting of graham crackers, macadamia nuts, an egg, bourbon vanilla extract, salted butter (she “doesn’t mess with unsalted”), and flaky sea salt, you could also buy a pie crust from the store. But in case you’re feeling a little adventurous, place the graham crackers and macadamia nuts into a food processor (specific amounts undetermined though you can follow this recipe for great results) and transfer to a bowl when processed. Add in one stick of butter and mix together thoroughly before adding in the egg. Lively warns not to let the crust be “too moist,” and if it is, just add more graham crackers. Throw in salt to taste and mix. Once fully mixed in, press your pie crust into a pie tin and bake in the oven at 350 degrees F for 8 to 10 minutes. Once out of the oven, let the crust cool in the freezer.

For the filling, you’ll need heavy whipping cream, Cool Whip, sweetened condensed milk, sour cream, vanilla pudding mix, lemon and lime juice and zest, and Grand Marnier. Start by whipping heavy cream until nice and fluffy. In a separate bowl, mix together the Cool Whip, sweetened condensed milk, sour cream, and vanilla pudding mix. Next, juice and zest your limes and lemons, about three each and stir into the Cool Whip mixture along with the Grand Marnier to taste.

Once your crust is nice and chilly, you can start assembling. Lively explains that the citrus-forward pie has three “levels from most potent to least potent.” It looks like she starts with a lemon and lime-packed Cool Whip layer and then folds in whipped cream in two additional batches to dilute the flavor a little at a time as she goes.

Finally, top the pie with decorative lime slices and freeze it overnight. It’s a little chaotic, yes, but oh so delicious! And, if all else fails and this non-recipe recipe doesn’t work out, opt instead for Lively’s other go-to dessert: an easy ice cream sundae.