Introduction

Homemade Baja Blast Pie is a refreshing, tangy dessert inspired by the popular Mountain Dew flavor. With a zesty lime filling and a crisp graham cracker crust, it’s a perfect treat for summer gatherings or anytime you want a fun, flavorful pie.

The image shows a pie with three clear layers, placed on a silver pie dish on a white marbled texture. The bottom layer is a crumbly, golden-brown crust that edges the whole pie. The middle layer is smooth and shiny, with a bright teal-blue filling that fills the entire pie surface inside the crust. The top layer is made of white whipped cream dollops evenly spaced along the edge of the pie, forming a ring around the teal filling. The cream is fluffy with soft peaks, contrasting with the smooth blue layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (12 ounces or 340 grams) Mountain Dew Baja Blast
1 ⅓ cups (5 ounces or 142 grams) graham cracker crumbs
4 Tablespoons (2 ounces or 57 grams) unsalted butter, melted
1 Tablespoon tightly packed light or dark brown sugar
Pinch kosher salt
1 (14-ounce) can sweetened condensed milk
⅓ cup (2.65 ounces or 75 grams) Baja Blast concentrate
⅓ cup (2.65 ounces or 75 grams) strained freshly squeezed key lime or lime juice
Pinch kosher salt
Teal food coloring
4 large egg yolks
¾ cup (6 ounces or 170 grams) very cold heavy cream
1 Tablespoon confectioners’ sugar, sifted if lumpy
½ teaspoon pure vanilla extract

Instructions

Step 1: Make the Baja Blast concentrate by pouring the Mountain Dew Baja Blast into a small saucepan. Reduce over medium-high heat until thick and syrupy, about 20 minutes. Set aside to cool completely.
Step 2: Preheat the oven to 350℉ and position a rack in the center.
Step 3: In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand.
Step 4: Press the crumb mixture evenly into a 9-inch pie pan, covering the bottom and sides firmly.
Step 5: Bake the crust for 10 minutes. It will appear soft and underbaked but will firm up as it cools. Let it cool slightly before adding the filling.
Step 6: In a medium glass bowl, whisk together sweetened condensed milk, Baja Blast concentrate, key lime juice, and a pinch of kosher salt. Add food coloring gradually until reaching the desired Baja Blast blue color.
Step 7: Whisk in the egg yolks until just combined. Pour the filling over the baked crust and smooth the top with an offset spatula.
Step 8: Bake the pie for 18 minutes, until the edges are set but the center still wobbles slightly. Cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Step 9: To make the whipped cream, whisk the cold heavy cream, confectioners’ sugar, and vanilla extract in a stand mixer until firm peaks form, about 3 minutes.
Step 10: Pipe dollops of whipped cream around the pie’s edge. Serve immediately or keep refrigerated up to 3 days.

Tips & Variations

Use gel food coloring for a more vibrant color without thinning the filling.
For a crunchy crust, increase the baked time by a few minutes but watch closely to avoid burning.
Substitute key lime juice with regular lime juice if key limes are unavailable, though flavor will be slightly different.
Try topping the pie with fresh lime zest or a sprinkle of graham cracker crumbs for extra texture.

Storage

Store the pie covered loosely with plastic wrap in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for best flavor and texture.

How to Serve

A round pie with a thick light brown crumb crust lines the outer edge evenly; inside is a smooth, shiny bright teal filling that forms the main layer. The top edge of the pie is decorated with large dollops of white whipped cream forming a ring around the entire circle. A single slice is cut out from the bottom, showing the clear separation of the creamy teal filling from the crust. The pie is on a metal pie pan sitting on a white marbled textured surface, with a folded white and teal cloth in the top left corner and a stack of white plates in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Mountain Dew instead of Baja Blast?

You can substitute regular Mountain Dew, but the unique flavor and color of Baja Blast are key to this pie’s signature taste and appearance.

Is it necessary to reduce the Mountain Dew to a concentrate?

Yes, reducing it intensifies the flavor and prevents the filling from becoming too liquidy, resulting in a better texture for the pie.

Homemade Baja Blast Pie Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

This Homemade Baja Blast Pie is a refreshing and vibrant dessert inspired by the iconic tropical soda flavor. Featuring a crisp graham cracker crust, a tangy and creamy Baja Blast-lime filling, and topped with luscious whipped cream, this pie offers a perfect balance of sweetness and citrus zest, ideal for summer gatherings or a unique treat.

Author: Marco
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 5 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust Ingredients

1 ⅓ cups (5 ounces or 142 grams) graham cracker crumbs
4 Tablespoons (2 ounces or 57 grams) unsalted butter, melted
1 Tablespoon tightly packed light or dark brown sugar
Pinch kosher salt

Filling Ingredients

1 ½ cups (12 ounces or 340 grams) Mountain Dew Baja Blast
1 (14-ounce) can sweetened condensed milk
⅓ cup (2.65 ounces or 75 grams) Baja Blast concentrate (see instructions)
⅓ cup (2.65 ounces or 75 grams) strained freshly squeezed key lime or lime juice
Pinch kosher salt
Teal food coloring
4 large egg yolks

Whipped Cream Topping

¾ cup (6 ounces or 170 grams) very cold heavy cream
1 Tablespoon confectioners’ sugar, sifted if lumpy
½ teaspoon pure vanilla extract

Instructions

Make the Baja Blast Concentrate: Pour 1 ½ cups Mountain Dew Baja Blast into a small saucepan and reduce over medium-high heat until it thickens to about ⅓ cup, approximately 20 minutes. Set aside to cool completely.
Preheat Oven: Position a rack in the oven center and preheat to 350℉ (175℃).
Prepare the Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and a pinch of kosher salt until the texture resembles wet sand. Press this mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.
Bake the Crust: Bake the crust for 10 minutes at 350℉. It will look underbaked but will firm up as it cools. Let it cool on a wire rack.
Make the Filling: In a medium glass bowl, whisk together sweetened condensed milk, Baja Blast concentrate, key lime juice, and a pinch of kosher salt. Gradually add teal food coloring, 1-2 drops at a time, until reaching the signature Baja Blast blue color (about ¼ teaspoon). Whisk in the 4 egg yolks until just combined. Pour the filling over the cooled crust and smooth the surface with an offset spatula.
Bake the Pie: Bake for 18 minutes at 350℉ until the edges are set but the center still has a slight wobble. Remove from oven and let cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prepare Whipped Cream Topping: In the bowl of a stand mixer fitted with the whisk attachment, whip the very cold heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until firm peaks form, about 3 minutes.
Decorate and Serve: Transfer whipped cream to a piping bag with a star tip and pipe dollops around the edge of the pie. Serve immediately or store in the refrigerator covered loosely for up to 3 days.

Notes

Ensure the Baja Blast concentrate is fully cooled before mixing with egg yolks to avoid curdling.
Adjust the food coloring gradually to achieve the perfect signature Baja Blast color.
Use freshly squeezed key lime juice for the best tangy flavor.
For best results, chill the pie overnight before adding whipped cream topping.
This pie should be stored refrigerated and consumed within 3 days due to dairy and egg content.

Keywords: Baja Blast Pie, Mountain Dew Pie, Key Lime Pie, Summer Dessert, Soda Inspired Dessert, Graham Cracker Crust, Whipped Cream Topping