No-Bake Blueberry Chia Seed Pie Recipe

Introduction

This No-Bake Blueberry Chia Seed Pie is a refreshing and healthy dessert that’s perfect for warm days. With a crunchy graham cracker crust and a creamy blueberry chia filling, it’s both satisfying and easy to prepare without turning on the oven.

Ingredients

• 1.5 cups Graham Crackers (or Digestive Biscuits), crumbs (About 12–14 crackers, crushed; choose GF cookies for gluten-free version)
• 5 tbsp Unsalted Butter, melted (Binds the crumbs)
• 2 cups Fresh or Frozen Blueberries (If frozen, thaw and drain excess liquid)
• 3-4 tbsp Chia Seeds (Adjust based on desired thickness)
• 1/4-1/2 cup Granulated Sugar or Sweetener (Adjust sweetness to taste; honey or maple syrup work too)
• 1 cup Greek Yogurt or Cream Cheese, softened (Full-fat for richest texture)
• 2 tbsp Lemon Juice (Enhances blueberry flavor and balances sweetness)
• 1 tsp Vanilla Extract (Adds warmth and depth of flavor)
• Pinch Salt (Balances sweetness)
• Fresh Blueberries, Lemon Zest, Mint Leaves (For decorating and elevating presentation)

Instructions

1. Step 1: Prepare the crust. Crush the graham crackers in a food processor or place them in a plastic bag and crush with a rolling pin until fine crumbs form. Mix the crumbs with melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes to set.
2. Step 2: Make the blueberry chia filling. Mash the blueberries with a fork or blend briefly for smoother texture. In a bowl, whisk together the mashed blueberries, chia seeds, sugar or sweetener, lemon juice, vanilla extract, and a pinch of salt. Fold in the softened Greek yogurt or cream cheese until fully incorporated. Let the mixture sit for 5–10 minutes to allow the chia seeds to absorb liquid and thicken.
3. Step 3: Assemble the pie. Spoon the blueberry chia filling over the chilled crust, spreading it evenly and smoothing the top. Cover and refrigerate for at least 2 hours, though overnight chilling is ideal for best texture.
4. Step 4: Garnish and serve. Decorate the pie with fresh blueberries, a sprinkle of lemon zest, and a few mint leaves for a fresh finish. For clean slices, use a hot knife dipped in warm water before cutting. Serve chilled.

Tips & Variations

• For a dairy-free version, use coconut yogurt or a vegan cream cheese alternative in place of Greek yogurt or cream cheese.
• If you prefer a sweeter filling, gradually add sweetener to taste while whisking the blueberry mixture.
• Try mixing in some chopped nuts or toasted coconut flakes into the crust for added texture.
• Allowing the pie to chill overnight improves the firmness and melding of flavors.

Storage

Store the pie covered in the refrigerator for up to 3 days. Because it’s made with fresh ingredients, it’s best enjoyed within this time frame. To reheat slightly, let it sit at room temperature for 10 minutes, but it is typically served chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this pie?

Yes, you can use frozen blueberries. Be sure to thaw them completely and drain any excess liquid before using to avoid a watery filling.

How do chia seeds help thicken the filling?

Chia seeds absorb liquid and swell, creating a gel-like texture that helps to naturally thicken the blueberry mixture without needing gelatin or baking.

No-Bake Blueberry Chia Seed Pie Recipe

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★★★★★

4.8 from 138 reviews

This no-bake blueberry chia seed pie is a refreshing and healthy dessert that combines a crunchy graham cracker crust with a luscious blueberry and chia seed filling. Sweetened naturally and enriched with Greek yogurt or cream cheese, it offers a perfect balance of tangy, sweet, and creamy flavors. Ideal for warm days and anyone seeking a gluten-free, simple, and nutrient-dense treat without turning on the oven.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chilling time, overnight recommended)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Crust

• 1.5 cups Graham Crackers or Digestive Biscuits, crushed (about 12–14 crackers; use gluten-free cookies for GF version)
• 5 tbsp Unsalted Butter, melted

For the Filling

• 2 cups Fresh or Frozen Blueberries (if frozen, thaw and drain excess liquid)
• 3–4 tbsp Chia Seeds (adjust for desired thickness)
• 1/4–1/2 cup Granulated Sugar or Sweetener (adjust sweetness; honey or maple syrup can also be used)
• 1 cup Greek Yogurt or Cream Cheese, softened (full-fat recommended for richness)
• 2 tbsp Lemon Juice
• 1 tsp Vanilla Extract
• Pinch of Salt

For Garnishing

• Fresh Blueberries
• Lemon Zest
• Mint Leaves

Instructions

1. Prepare the crust: Crush the graham crackers or digestive biscuits finely using a food processor or by placing them in a plastic bag and pounding with a rolling pin. Mix the crumbs thoroughly with melted unsalted butter until evenly combined. Press this mixture firmly and evenly into the base of a 9-inch pie dish to form the crust. Refrigerate the crust for at least 15 minutes to let it set and become firm.
2. Make the blueberry chia filling: Mash the blueberries with a fork or blend them briefly until mostly smooth. In a mixing bowl, whisk together the mashed blueberries, chia seeds, granulated sugar or sweetener of choice, lemon juice, vanilla extract, and a pinch of salt. Fold in the softened Greek yogurt or cream cheese gently until fully incorporated. Allow this mixture to sit for 5 to 10 minutes so the chia seeds can absorb moisture and thicken the filling.
3. Assemble the pie: Spoon the thickened blueberry chia filling over the chilled crust and smooth the surface evenly with a spatula. Cover and chill the assembled pie in the refrigerator for at least 2 hours, though overnight chilling is ideal to ensure the filling is fully set and chilled through.
4. Garnish and serve: Before serving, decorate the pie with fresh blueberries, lemon zest, and fresh mint leaves for a bright and attractive presentation. To cleanly slice the pie, dip a knife in hot water and wipe it dry for each cut to prevent sticking. Serve chilled for the best texture and flavor.

Notes

• Use gluten-free crackers or biscuits to make this pie gluten-free.
• Adjust the sweetness based on your preference or substitute sugar with honey or maple syrup.
• Letting the chia seeds soak properly is key to achieving a firm filling.
• Full-fat Greek yogurt or cream cheese provides the best creamy texture and richness.
• For best results, chill the pie overnight to allow flavors to meld.
• If using frozen blueberries, make sure to thaw and drain well to avoid excess moisture in the filling.

Keywords: Blueberry pie, no-bake dessert, chia seeds, gluten-free pie, healthy dessert, no-bake pie, chilled pie, blueberry chia seed pie