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Baja Blast recipe Pie slice with graham cracker crust and lime zest on a white plate
Chef Linda

Baja Blast Pie Recipe (Is It Real? + Easy No-Bake Version)

This Baja Blast Pie recipe is a creamy, no-bake Taco Bell copycat made with real Mountain Dew Baja Blast, lime, and a graham cracker crust. No oven needed for the filling — just bloom the gelatin right in the soda, chill, and slice clean.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs about 10 crackers
  • ⅓ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
For the Filling
  • 1 cup Mountain Dew Baja Blast let it go flat 10 minutes before using
  • 1 packet unflavored gelatin about 7g / 2¼ tsp
  • ½ cup sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tbsp fresh lime juice
  • ½ tsp vanilla extract
  • 1-2 drops blue + green food coloring optional
For the Topping
  • Whipped cream or topping
  • Lime zest optional garnish

Equipment

  • 9-inch Pie Dish
  • Small saucepan
  • hand mixer or stand mixer

Method
 

  1. Make the crust: Mix the graham cracker crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand. Press firmly into a 9-inch pie dish. Chill 30–45 minutes, or bake at 350°F (175°C) for 8–10 minutes and cool completely for deeper flavor.
  2. Prepare the filling: Combine the Baja Blast and gelatin in a small saucepan and let sit 5 minutes to bloom. Heat gently over low heat just until dissolved, then let cool slightly. In a separate bowl, whisk together the sweetened condensed milk, lime juice, vanilla, and the cooled soda mixture.
  3. Fold in the whipped cream: Whip the heavy cream to soft peaks, then gently fold into the Baja mixture until smooth and fluffy. Add food coloring if desired.
  4. Chill until firm: Pour the filling into the prepared crust and smooth the top. Cover and refrigerate at least 6 hours, though overnight is best for the cleanest slices.
  5. Top and serve: Top with whipped cream and a little lime zest just before serving. Slice cold for the best texture.

Notes

Most runny pie problems happen when the soda is too fizzy, the gelatin is overheated, the cream is overmixed, or the pie hasn't chilled long enough. Bloom the gelatin fully, heat it low and slow, and give the pie the full 6 hours (overnight is best) before slicing.