If you’ve ever wished you could bottle up that neon-green Baja Blast magic and eat it with a spoon, this Taco Bell Baja Blast Pie copycat is going to hit you right in the nostalgia. It’s creamy, citrusy, and just the right kind of artificial that reminds you of drive-thru runs, late-night cravings, and those ridiculous summer orders where you’d get a Crunchwrap, a taco, and that unmistakable tropical-lime soda.
When the Baja Blast Pie rumors started swirling online, I was already hooked. I mean, a dessert made from the soda that tastes like someone carbonated a beach day? Yes, please. So when it popped up on the menu and people started describing it as “gelatin-like custard” with a graham crust and whipped swirl, I knew I had to reverse-engineer it at home. And honestly? This version might be even better chilled from your own fridge, with no judgment if you go back for seconds (or thirds).
This no-bake Baja Blast Pie is sliceable, cold, and creamy, with a color so bright it practically hums. It takes just a bit of time to chill, but the reward is a perfectly balanced sweet-tart citrus blast wrapped in graham cracker crunch. Let’s dive in.
Table of Contents
How to Make Copycat Taco Bell Baja Blast Pie
Start by simmering down a few cups of Baja Blast until it turns syrupy and smells like a fizzy candy shop. This concentrates that signature tropical-lime flavor so it doesn’t get lost in the cream. While it cools, bloom your gelatin like a boss, it’s the secret to that clean, custard-style slice.
Next, blend softened cream cheese with condensed milk, lime juice, and just a hint of vanilla to build that velvety base. Whisk in your chilled soda syrup and stir in the gelatin while everything’s still friendly and pourable. Add a drop of food coloring if your pie needs more of that electric pool-party green.
Pour the mix into a graham cracker crust (homemade or store-bought, no judgment), then chill it until it jiggles slightly but slices like a dream. Just before serving, crown it with a whipped cream swirl and maybe a cherry, if you’re feeling nostalgic.
Take a bite, close your eyes, and boom, you’re back under a Taco Bell drive-thru speaker, debating between the Crunchwrap and five tacos. But this time, dessert’s already in your fridge.
Nutrition facts (per 1 slice, 1/8 pie)
Calories: 365
Total Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 43 g
Sugar: 31 g
Protein: 5 g
Ingredients (One 9-inch pie)
Prep Time: 30 minutes (plus chilling)
Cook Time: 10 minutes (for crust)
Total Time: 6 hours minimum (chill overnight for best results)
Servings: 8 slices
For the crust:
- 1 ¾ cups (200 g) graham cracker crumbs
- 6 tbsp (90 g) unsalted butter, melted
- 2 tbsp sugar
- Pinch of salt
For the Baja syrup:
- 3 cups (720 ml) Mountain Dew Baja Blast
(Reduced to about 1 cup / 240 ml)
For the filling:
- ¼ cup (60 ml) cold water
- 1 tbsp (10 g) powdered gelatin
- 6 oz (170 g) cream cheese, softened
- ¾ cup (200 g) sweetened condensed milk
- ½ cup (120 ml) heavy cream
- 1 tbsp fresh lime juice
- 1/8 tsp citric acid (or another tbsp lime juice)
- 1 tsp vanilla extract
- Few drops teal or neon green food coloring (optional, but it really helps)
For the topping:
- Whipped cream
- Optional: maraschino cherry or soft white swirl for topping
Tools you’ll need
- 9-inch pie pan
- Saucepan
- Blender or hand mixer
- Mixing bowls
- Whisk and silicone spatula
- Measuring cups and spoons
- Spoon or piping bag for topping
Instructions
1. Make the crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined and sandy. Press firmly into a 9-inch pie dish, working the crust up the sides. Bake for 8–10 minutes, then cool completely.
2. Reduce the Baja Blast
Pour 3 cups of Baja Blast into a saucepan and simmer over medium heat until reduced to about 1 cup. It should coat a spoon lightly. Let it cool to lukewarm.
3. Bloom the gelatin
Sprinkle the powdered gelatin over cold water in a small bowl. Let it bloom for 5 minutes. Once bloomed, warm gently (microwave 10–15 seconds or stir into warm Baja reduction) until fully dissolved.
4. Make the filling
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, heavy cream, lime juice, vanilla, and citric acid. Mix until silky.
Slowly stream in the warm Baja Blast syrup and dissolved gelatin mixture. Blend until smooth and pourable. Adjust the green color if needed to match that signature Baja vibe.
5. Chill
Pour the filling into the cooled crust. Smooth the top and refrigerate for at least 6 hours, preferably overnight, until set.
6. Add topping and serve
Right before serving, add a swirl of whipped cream (store-bought or homemade). Garnish with a cherry or a candied lime slice for extra flair.
Tips
- Chill your mixing bowl and beaters if making homemade whipped cream, it holds better.
- Don’t skip the reduction. Regular soda is too watery and the flavor won’t come through.
- Citric acid helps mimic that sharp soda finish, but lime juice is a solid stand-in.
- Use just a drop of teal or electric green coloring, you want vibrancy, not cartoon slime.
What to serve with
Tropical pairings
• Coconut macaroons – The creamy sweetness of coconut pairs perfectly with the limey blast of the pie, creating a tropical dessert duo that feels like vacation.
• Pineapple chunks with Tajín – If you want something bright and a little spicy, this is your move. The pineapple’s acidity and the chili-lime salt make Baja pop even more.
Crunchy contrasts
• Vanilla wafer cookies – Simple, buttery cookies are a great base if you’re serving pie slices at a party. Use them like little spoons.
• Popcorn tossed in white chocolate drizzle – Sweet-salty, airy, and light. It’s a fun texture contrast that doesn’t weigh you down.
Fast food-style sides
• Crunchwrap halves or soft tacos – Honestly, nothing feels more on brand than eating a slice of Baja pie right after a loaded Crunchwrap. Try it with a veggie taco if you’re keeping it lighter.
• Frozen grape skewers – Cold, juicy, and super refreshing. These are great if you’re serving the pie on a hot day and want something icy to nibble on alongside it.
Variations
No-Gelatin Version
If you’re not a fan of gelatin, substitute with ¼ cup instant vanilla pudding mix blended directly into the filling. It sets softer but still slices well after chilling.
Vegan Baja Pie
Use dairy-free cream cheese, sweetened condensed coconut milk, and coconut cream instead of heavy cream. Stabilize with agar-agar inested of gelatin (½ tsp bloomed and simmered).
Baja Key Lime Hybrid
Swap half the reduced Baja for key lime juice and zest. It transforms the dessert into a zippy key lime pie with tropical flair.
Mini Baja Blast Cups
Pour the filling into mini graham crust tart shells or cups. Perfect for parties or grab-and-go desserts. Bonus: no slicing stress.
Frozen Baja Pie Bars
Freeze the pie until firm, then slice into bars. Dip in white chocolate glaze for a handheld treat that tastes like an ice cream truck went to Taco Bell.
Ingredient substitutes
Baja Blast (soda)
• Substitute: Mountain Dew + a splash of lime juice + blue Gatorade (really!)
• Pro tip: Add a bit of pineapple juice if replicating the tropical note.
Graham cracker crust
• Substitute: Digestive biscuits, crushed vanilla wafers, or Golden Oreos.
• Shortcut: Use store-bought crust if you’re in a rush, it still works.
Cream cheese
• Substitute: Mascarpone or thick Greek yogurt for a tangier, lighter result.
Sweetened condensed milk
• Substitute: Coconut condensed milk (for dairy-free) or ½ cup cream + ¼ cup sugar, simmered gently until slightly thickened.
Gelatin
• Substitute: Agar-agar powder (½ tsp bloomed) or instant pudding mix for softer texture.
Citric acid
• Substitute: Extra lime juice or lemon juice, but go easy to avoid curdling dairy.
Food coloring
• Optional: But it helps nail the look. Use a mix of blue and yellow or go for a tiny touch of teal gel color.
Whipped cream topping
• Substitute: Cool Whip, coconut whip, or skip it if you’re serving with fresh fruit on the side.
Honest Review
After a few test runs (and way too much taste-testing for “research”), I can say this copycat Baja Blast Pie absolutely delivers the vibe. The filling sets up beautifully, smooth, sliceable, and with just enough bounce to remind you of those fast-food custards. The graham crust gives it that familiar Taco Bell dessert feel, and the flavor? Bright, tropical, unmistakably Baja.
Is it exactly what Taco Bell uses? Probably not. I’m guessing their version involves stabilizers, pre-mixed flavor emulsions, and a secret lab in the desert. But the essence is there: that weirdly addictive combo of soda pop citrus and creamy sweetness, with a texture that holds its own on a fork.
If you love Baja Blast or just want a pie that screams summer and neon nostalgia, this is worth making. It’s surprisingly easy, super fun to share, and let’s be real, it tastes even better when you didn’t have to go through a drive-thru to get it.
Ingredients
li>1 ¾ cups (200 g) graham cracker crumbs
- 6 tbsp (90 g) unsalted butter, melted
- 2 tbsp sugar
- Pinch of salt
- 3 cups (720 ml) Mountain Dew Baja Blast (Reduced to about 1 cup / 240 ml)
- ¼ cup (60 ml) cold water
- 1 tbsp (10 g) powdered gelatin
- 6 oz (170 g) cream cheese, softened
- ¾ cup (200 g) sweetened condensed milk
- ½ cup (120 ml) heavy cream
- 1 tbsp fresh lime juice
- ⅛ tsp citric acid (or another tbsp lime juice)
- 1 tsp vanilla extract
- Few drops teal or neon green food coloring (optional, but it really helps)
- Whipped cream
- Optional: maraschino cherry or soft white swirl for topping
Instructions
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until everything is evenly combined and the texture feels like wet sand. Press the mixture firmly into a 9-inch pie dish, making sure to build up the sides for a sturdy crust. Bake for 8–10 minutes until lightly golden, then set aside to cool completely.
Pour three cups of Baja Blast into a saucepan and simmer over medium heat until it reduces to about one cup. It should be syrupy enough to lightly coat the back of a spoon. Let it cool until just warm. While it cools, sprinkle powdered gelatin over a small bowl of cold water and let it bloom for five minutes. Once it thickens, gently warm it—either by microwaving for about 10–15 seconds or stirring it into the warm Baja reduction, until it fully dissolves.
In a large mixing bowl, beat the cream cheese until smooth and lump-free. Add the sweetened condensed milk, heavy cream, lime juice, vanilla, and a small amount of citric acid for that tangy finish. Mix until silky and well blended. Slowly stream in the warm Baja syrup along with the dissolved gelatin, blending until the mixture is smooth and pourable. If you want to enhance that signature neon-green look, add a touch of food coloring.
Pour the filling into the cooled graham crust and smooth the top. Chill in the refrigerator for at least six hours, or preferably overnight, until the pie is fully set. When ready to serve, top with a swirl of whipped cream and garnish with a maraschino cherry or a slice of candied lime for a vibrant finishing touch.
Notes
Calories: 365 Total Fat: 18 g Saturated Fat: 10 g Carbohydrates: 43 g Sugar: 31 g Protein: 5 g
