Go Back
A beautifully styled Baja Blast Pie, showcasing a vibrant turquoise filling made from the popular drink, sitting elegantly on a crisp, golden crust. In the foreground, the pie is adorned with fluffy whipped cream peaks and colorful sprinkles that catch the light. The middle ground features a slice of pie removed, revealing the luscious filling and inviting texture. The background is softly blurred, hinting at a bright, sunlit kitchen with pastel decor, evoking a fresh and cheerful atmosphere. Use natural lighting to enhance the colors, with a shallow depth of field to focus on the pie. The overall mood is playful and enticing, perfect for a delightful summer dessert. Photography style should mimic a close-up, taken with a 50mm lens to capture the intricate details. RecipesBetter.
Debra

Baja Blast Pie Recipe

This Baja Blast Pie Recipe is a fun, creamy no-bake dessert with a bright citrus-lime flavor and a cool pop of color inspired by Mountain Dew Baja Blast. It starts with a buttery graham cracker crust and a smooth filling made with reduced Baja Blast, cream cheese, sweetened condensed milk, and whipped topping.
It is easy to make ahead, perfect for summer parties, and slices beautifully after chilling. Serve it cold with whipped cream and lime zest for the best flavor and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
Filling
  • 20 ounces Mountain Dew Baja Blast
  • 8 ounces cream cheese softened
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 cup fresh lime juice
  • 1 teaspoon lime zest
  • 1 package unflavored gelatin 0.25 ounce packet
  • 2 tablespoons cold water for blooming the gelatin
  • 8 ounces whipped topping thawed
  • 2 drops blue food coloring optional, for a brighter color
  • 1 drop green food coloring optional, for a brighter color
For Serving
  • 1 cup whipped cream
  • 1 teaspoon lime zest for garnish
  • 4 slices lime slices optional garnish

Equipment

  • Saucepan
  • Mixing bowls
  • Hand mixer
  • Whisk
  • 9-inch pie dish
  • Rubber spatula

Method
 

  1. Make the crust by stirring together the graham cracker crumbs, sugar, and melted butter until the crumbs look evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust while you make the filling.
  2. Pour the Baja Blast into a saucepan and bring it to a gentle simmer over medium heat. Cook for 30 to 40 minutes, stirring occasionally, until it reduces to about 3/4 cup. Set it aside to cool slightly.
  3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Microwave for about 10 seconds, or just until dissolved and smooth.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, lime juice, and 1 teaspoon lime zest, then beat again until creamy and fully combined.
  5. Slowly mix in the reduced Baja Blast and the dissolved gelatin. If you want a brighter signature color, add the blue and green food coloring. Fold in the whipped topping gently until the filling is smooth and fluffy.
  6. Pour the filling into the chilled crust and smooth the top with a spatula. Cover loosely and refrigerate for at least 4 hours, or until the pie is fully set and easy to slice.
  7. Top with whipped cream, extra lime zest, and lime slices just before serving. Slice chilled for the cleanest pieces.

Notes

Reduce the soda fully: The Baja Blast needs to simmer down enough to concentrate the flavor, otherwise the filling can taste weak.
Chill long enough: For the best texture, chill the pie at least 4 hours, but overnight is even better.
Make-ahead tip: You can prepare this pie 1 day in advance and keep it covered in the refrigerator until ready to serve.
Storage: Store leftovers covered in the refrigerator for up to 3 days.