No-Bake Blueberry Chia Seed Pie
A refreshing, nutrient-packed dessert that blends juicy blueberries, creamy filling, and chia seeds for texture. Perfect for warm days, this no-bake pie is simple, healthy, and visually stunning.
Equipment
- Food Processor or Rolling Pin
- Mixing bowls
- 9-Inch Pie Dish
- Spatula or Spoon
- Blender or Immersion Blender (optional)
Ingredients
Crust
- 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
Blueberry Chia Filling
- 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
Optional Garnishes
- Fresh Blueberries, Lemon Zest, Mint Leaves For decorating and elevating presentation
Instructions
- Step 1: Prepare the crust – Crush crackers in a food processor or plastic bag. Mix with melted butter, press into a 9-inch pie dish. Chill 15 minutes.
- Step 2: Make the blueberry chia filling – Mash or blend blueberries. Whisk together blueberries, chia seeds, sugar, lemon juice, and salt. Fold in Greek yogurt or cream cheese. Let chia seeds soak 5–10 minutes.
- Step 3: Assemble the pie – Spoon blueberry chia mixture over chilled crust, smooth top. Chill at least 2 hours (overnight ideal).
- Step 4: Garnish and serve – Decorate with fresh blueberries, lemon zest, or mint leaves. Slice cold using a hot knife for clean cuts.
Notes
No-bake, refreshing dessert packed with nutrients. Chia seeds thicken naturally, and crusts can be adapted for gluten-free or nut-based versions. Ideal for make-ahead preparation.