Baja Blast pie attempt 2
Taco Bell released a baja blast pie for Thanksgiving 2025. Unfortunately, it was extremely limited supply, and only available in the US market. Some recreation attempts have been posted on various sites. Our first attempt was from this reddit post:
However, it was much too sweet and the heavy condensed milk taste almost entirely drowned out the baja blast flavor.
This second attempt is an adaptation of no bake cool whip jello pies that've been around since the 1970s.
Recipe:
Graham cracker crust. Homemade/store bought doesn't matter.
1⅔ cup Mountain Dew Baja Blast (⅔ cup boiling, 1 cup freezer chilled)
2 tbsp lime juice
7g unflavored gelatin
8oz thawed Cool Whip
Blue and green food coloring. no idea of amounts, just use leftover dew as color guide
Steps:
1. Prepare crust if necessary
2. Boil ⅔ cup Mountain Dew in sauce pan, pour out other 1 cup dew, add the lime juice then put in the freezer to chill while the other dew boils
3. Add boiling dew to gelatin, whisk until dissolved. Then add chilled dew lime mixture and whisk until mixed and about room temp
4. Whisk in cool whip, then dye to your liking.
5. Chill filling in fridge for 30min.
6. Add filling to pie crust.
7. Chill pie for 4hrs or overnight.
8. Ingest.
Review:
Better than the last one by far. More Baja Blast flavor that was able to shine through the cool whip, even if subtly. Filling was too soupy when put in the crust and made it slightly soggy as a result. Seemed almost too mousse-y. Food dye gathered in little blue spots in pie instead of being evenly distributed.
Changes I'd make next time:
Considering bumping gelatin up to 9g, using the whole 20oz bottle of mountain dew, coloring the gelatin mixture before the addition of the cool whip, reducing the cool whip to 5 or 6 oz, and letting the filling sit for maybe 45min before adding to crust. This should strengthen dew taste, make pie filling less soupy, help with food dye evenness, and hopefully reduce crust sogginess.
(Just now realizing this has been sitting as a draft for over a month now. Oops)
