Combine graham cracker crumbs, melted butter, sugar, and a pinch of salt in a mixing bowl. Press into a 9-inch pie dish and chill for 30–45 minutes or bake at 350°F for 8–10 minutes.

Pour Baja Blast soda in a small saucepan and sprinkle gelatin over. Let sit for 5 minutes. Gently heat until gelatin is dissolved.

In a large bowl, whisk together sweetened condensed milk, lime juice, and vanilla extract. Gradually add Baja Blast gel mixture while whisking.

Beat heavy cream until soft peaks form. Fold into the Baja Blast mixture gently.

Pour the filling into the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

Garnish with whipped cream and lime zest before serving. Slice and enjoy!