For the Baja Blast Pie

• First, make the Baja Blast concentrate. Pour the Mountain Dew Baja Blast into a small sauce pan. Reduce to ⅓ cup (2.65 ounces or 75 grams) over medium-high heat until thick and syrupy, about 20 minutes.

  Pour the concentrate in a liquid measuring cup and set aside to cool completely before using in the filling.
• Meanwhile, prep the oven to bake the graham cracker crust. Position a rack in the center of the oven and preheat the oven to 350℉.
• Make the graham cracker crust. In a medium bowl, combine the crumbs, melted butter, brown sugar, and salt. Mix with a rubber spatula until the mixture looks like wet sand.

  Pour the mixture into a 9-inch pie pan and use your hands to press it evenly over the bottom of the pan, all the way up to the edges. Don't be afraid to press hard so the crust holds its shape!
• Bake the graham cracker crust. Bake the crust for 10 minutes (keep the oven on—you need it to bake the full pie later). The crust will look underbaked and feel soft to the touch when you remove it from the oven, but will firm up as it cools.

  Cool the crust slightly on a wire rack while you make the filling.
• Make the Baja Blast filling. In a medium glass bowl, combine the sweetened condensed milk, Baja Blast concentrate, key lime juice, and salt. Whisk to combine.

  Whisk in 1 to 2 drops of food coloring at a time until you achieve that signature Baja Blast blue (I used around ¼ teaspoon teal food coloring—you'll likely need to use more if you're using liquid food coloring over gel). Once you're happy with the color, add the egg yolks and whisk until just combined.

  Pour the filling over the crust and use an offset spatula to smooth the top if necessary.
• Bake the Baja Blast pie. Bake for 18 minutes, or until the edges of the pie are set but the center still wobbles slightly. Cool completely on a wire rack.

  Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours before topping with whipped cream, preferably overnight.
• Once the pie is chilled, make the whipped cream. In the bowl of a stand mixer with the whisk attachment, combine the heavy cream, confectioners' sugar, and vanilla.

  Whisk on medium-high speed until firm peaks form, about 3 minutes.

  Transfer the whipped cream to a piping bag fitted with a star tip. Pipe dollops of whipped cream along the border of the Baja Blast pie.

  Serve immediately. The Baja Blast pie can be stored in the refrigerator, covered loosely with plastic wrap, for up to 3 days.