Copycat Taco Bell Baja Blast Pie Chiller Recipe

There’s something hilariously over-the-top and nostalgic about the Taco Bell Baja Blast Pie Chiller. The first time I tried it, I was in a Taco Bell just off the I-10 near Palm Springs, thinking I’d just grab a quick soda, but there it was, bright teal, pie-blended chaos, topped with whipped cream and something crunchy like a churro had exploded on top. One sip and it felt like fairground meets gas station soda machine meets summertime dessert. I grinned the whole way back to the car. So of course, I had to recreate it at home.

This copycat Baja Blast Pie Chiller is part milkshake, part key lime pie, part frozen fever dream. You get that unmistakable tropical lime flavor from a homemade syrup, the creamy tang of a whipped pie filling, vanilla ice cream for body, and cinnamon crunch to crown it all. If you missed the limited release or don’t live anywhere near a Live Más Café, this one’s for you. You’ll get all the ridiculous joy, minus the drive-thru line.

How to make Taco Bell’s Baja Blast Pie Chiller at home

Start by simmering down Baja Blast soda into a tart, teal syrup that locks in that tropical lime kick without watering down your shake. While it chills, whip up a quick no-bake pie filling with cream cheese, lime, and your homemade syrup, then layer it over a graham cracker crust and let it firm up in the fridge.

Once everything’s cold, blend scoops of vanilla ice cream with a splash of milk, more syrup, and a few chunks of that pie until smooth but still flecked with crust. Pour it into a tall glass, top with whipped cream, then crown it with a buttery cinnamon crunch that tastes like churros at the fair.

Sip it slow or gulp it down. It’s bold, ridiculous, and so much fun.

Nutrition Facts (approximate per 16 oz chiller)

Calories: 620
Total Fat: 23 g
Saturated Fat: 13 g
Carbs: 92 g
Sugar: 76 g
Protein: 7 g

Ingredients (1 large chiller, ~16 oz)

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: About 1.5 hours
Servings: 1 large or 2 small glasses

For the Baja Blast syrup

• 2 cups Mountain Dew Baja Blast soda
• 2 tbsp sugar
• 1 tbsp lime juice
• 1 tsp lemon juice
• Pinch of citric acid (optional but great)
• 1 drop blue food coloring + 1 drop green (optional for color correction)

For the no-bake pie chunks

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp melted butter
• 6 oz cream cheese, softened
• ⅓ cup sweetened condensed milk
• ¼ cup Baja Blast syrup (from above)
• 1 tbsp lime juice
• ½ tsp vanilla extract
• 1 cup heavy cream, whipped to soft peaks

For the churro crunch topping

• 1 cup Cinnamon Toast Crunch cereal
• 1 tbsp melted butter
• 1 tbsp sugar
• ¼ tsp cinnamon
• Pinch of salt

For the chiller

• 2 cups vanilla ice cream
• ½ cup whole milk
• ¼ cup Baja Blast syrup
• 1 cup chilled pie squares (cut into chunks)
• Whipped cream (for topping)
• Churro crunch
• Optional: extra graham crumbs for garnish

Tools You’ll Need

• Blender
• Saucepan
• 8×8 pan
• Hand mixer or stand mixer
• Parchment paper
• Baking sheet (for churro crunch)
• Measuring cups/spoons
• Ice cream scoop
• Serving glass (chilled, if you want the full effect)

Instructions

1. Make the Baja Blast syrup (15 min)

Pour 2 cups of Baja Blast into a small saucepan and simmer over medium heat until it reduces by half (to about ⅔ cup). Whisk in sugar, lime juice, lemon juice, and a tiny pinch of citric acid if using. Let it cool, then add a drop of blue and green food coloring if the color’s gone too dull. Chill completely.

2. Build the no-bake pie (10 min + chill)

Mix graham crumbs, sugar, and melted butter. Press into an 8×8 parchment-lined pan.
In a bowl, beat cream cheese until smooth. Add condensed milk, Baja Blast syrup, lime juice, and vanilla. Fold in whipped cream. Spread over crust and chill for at least 1 hour until firm enough to slice.

3. Make the churro crunch (10 min)

Preheat oven to 160°C (320°F). Mix cereal with melted butter, sugar, cinnamon, and salt. Spread on a baking sheet and bake for 8 minutes until crisp and toasty. Cool completely.

4. Blend the chiller (5 min)

In a blender, combine milk and Baja Blast syrup. Add half the ice cream and blend until smooth. Add pie chunks and the rest of the ice cream. Pulse until just combined. You want some crust flecks to survive.

5. Serve and top (1 min)

Pour into a tall glass. Top with a swirl of whipped cream, a heavy sprinkle of churro crunch, and a pinch of graham crumbs. Serve with a thick straw and a big grin.

Tips

• Chill your serving glass to slow melting.
• Don’t over-blend, leave bits of graham and pie filling for texture.
• Make the syrup and pie base a day ahead to save time.
• Store leftover syrup for sodas or cocktails, it’s magic.
• Churro crunch keeps for a week in a sealed jar. Good luck making it last.

What to Serve With

This drink is over-the-top, so lean in or balance it out, your call.

Sweet pairings
• Mini cinnamon donuts – For the full carnival experience. The warm cinnamon plays beautifully with the churro crunch.
• Fruity pebble marshmallow bars – If you’re hosting a themed night or just feeling whimsical, these keep the color and energy high.
• Lime sugar cookies – Adds a zesty little pop that mirrors the pie filling’s tartness.

Salty or savory balance
• Taco Bell-style soft tacos or cheesy roll-ups – Honestly, anything mild and cheesy makes this drink feel even more indulgent.
• Spicy tortilla chips with lime crema dip – A fiery contrast that cools with each sip.
• Crispy chicken taquitos – Crunchy, salty, and great finger food next to a creamy dessert shake.

Lighter bites
• Chilled mango or pineapple wedges – Fresh tropical fruit highlights the Baja Blast flavor without overload.
• Rice crackers with sea salt – The lightest salty crunch to contrast that thick, creamy sip.
• Coconut bites or energy balls – For a snacky option that nods to the tropical vibe.

Variations

Mini Chiller
Cut all ingredients in half for a smaller portion, great for kids or light treat nights.

Extra Pie Chiller
Use 1½ cups pie filling instead of 1. It’ll taste more like you’re drinking straight dessert.

Frozen Pie Shake Bowl
Blend thick, pour into a bowl, and top with churro crunch, graham crumbs, whipped cream, and a cherry. Eat with a spoon like a pie-sundae hybrid.

Baja Float Remix
Scoop vanilla ice cream into a glass. Pour cold Baja Blast soda on top. Add a drizzle of the syrup and some graham bits. Faster, more soda-forward version.

Boozy Chiller
Add a shot of coconut rum, lime vodka, or triple sec to the blender. Blend as usual, then sip on the patio at sunset. Watch the teal glow in the fading light.

Ingredient Substitutes

Baja Blast Soda
• Sub with: Mountain Dew + lime juice + splash of pineapple juice
• Or: lemon-lime soda + blue sports drink + lime (for color and tartness)

Vanilla Ice Cream
• Sub with: frozen yogurt, dairy-free vanilla, or banana nice cream
• For lighter version: vanilla protein shake + ice

Cream Cheese
• Sub with: mascarpone (sweeter), or Greek yogurt (tangier, lighter)

Sweetened Condensed Milk
• Sub with: coconut condensed milk, or ¼ cup whole milk + 2 tbsp sugar (not quite as rich, but works)

Graham Crackers
• Sub with: digestive biscuits, shortbread crumbs, or vanilla wafers

Whipped Cream
• Sub with: coconut whip, homemade cream, or skip for a lighter top

Cinnamon Toast Crunch
• Sub with: churro bites, crushed cinnamon graham crackers, or baked panko with cinnamon sugar

Honest Review

After a few batches and tweaks, this version nails the vibe of Taco Bell’s Baja Blast Pie Chiller better than I expected. That bold, sweet-tart Baja flavor comes through loud and clear thanks to the syrup reduction, and the blend of creamy pie chunks with vanilla ice cream hits that nostalgic fast-food dessert zone hard. It’s got the texture of a milkshake, the taste of a limey key lime pie, and just enough chaos from the churro crunch to keep it fun.

Is it exactly like Taco Bell’s version? Not quite. I’m sure their industrial blenders, stabilizers, and proprietary pie filling give it a tighter, more uniform texture. But this one? Honestly, it’s more fun. It tastes homemade in the best way. The crust bits are real, the lime is punchy, and the whole thing feels like a treat you’d serve at a pool party with zero shame.

If you’re craving something creamy, zesty, and a little ridiculous (in a good way), this recipe absolutely delivers. It’s a once-in-a-while kind of indulgence, but the kind you’ll want to keep making “just to use up the rest of the syrup.”