No-Bake Blueberry Chia Seed Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
