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Homemade Baja Blast Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. Preheat Oven: Position a rack in the oven center and preheat to 350℉ (175℃).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/homemade-baja-blast-pie-recipe/