Introduction

This no-bake blueberry chia seed pie is a refreshing and healthy dessert that’s perfect for warm days. Combining a crunchy graham cracker crust with a creamy, fruity filling, it’s easy to make and naturally sweetened. You’ll love its vibrant flavors and nutritious twist.

No-Bake Blueberry Chia Seed Pie Recipe - Recipe Image

Ingredients

1.5 cups Graham Crackers (or Digestive Biscuits), crumbs (about 12–14 crackers, crushed; choose gluten-free 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

Step 1: Prepare the crust by crushing the graham crackers in a food processor or plastic bag until fine. Mix the crumbs with the melted butter, then press the mixture evenly into the bottom of a 9-inch pie dish. Chill in the refrigerator for 15 minutes to set.
Step 2: Make the blueberry chia filling by mashing or blending the blueberries to your desired consistency. In a bowl, whisk together the mashed blueberries, chia seeds, sugar, lemon juice, salt, and vanilla extract. Fold in the Greek yogurt or softened cream cheese until well combined. Let the mixture sit for 5–10 minutes to allow the chia seeds to absorb liquid and thicken.
Step 3: Spoon the blueberry chia mixture over the chilled crust, smoothing the top with a spatula. Refrigerate the assembled pie for at least 2 hours, preferably overnight, to fully set and develop flavors.
Step 4: Before serving, garnish the pie with fresh blueberries, lemon zest, and mint leaves for a colorful and fresh finish. To slice cleanly, run a hot knife blade through the pie between cuts.

Tips & Variations

Use gluten-free crackers to make this pie suitable for gluten-sensitive diets.
Adjust the amount of chia seeds to make the filling thicker or more jelly-like depending on your preference.
Swap Greek yogurt with cream cheese for a richer, creamier texture.
Add a touch of cinnamon or nutmeg to the crust for a warm spice note.
Try using other berries like raspberries or blackberries for a different fruity twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. The chia filling will continue to thicken over time, so you may want to enjoy it within the first couple of days for best texture. Slice and serve chilled, reheating is not recommended as it will affect the 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. Just make sure to thaw them completely and drain any excess liquid before using to avoid a watery filling.

How do I get clean slices when serving?

Use a sharp knife warmed under hot water and wiped dry before slicing. This helps the knife cut smoothly through the chilled pie for clean, neat slices.

No-Bake Blueberry Chia Seed Pie Recipe

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4.8 from 52 reviews

This No-Bake Blueberry Chia Seed Pie is a refreshing, healthy dessert perfect for warm days. It features a crunchy graham cracker crust paired with a luscious blueberry and chia seed filling that sets naturally without baking. Creamy Greek yogurt or cream cheese adds richness, while fresh blueberries and lemon zest garnish elevate the vibrant flavors. Easy to prepare and naturally gluten-free when using GF crackers, this pie is a wholesome treat for any occasion.

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

Ingredients

Scale

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)

For Garnish

Fresh Blueberries
Lemon Zest
Mint Leaves

Instructions

Prepare the Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. In a bowl, combine the crumbs with melted unsalted butter and mix until evenly combined. Press this mixture firmly into the base of a 9-inch pie dish to form an even crust. Place the crust in the refrigerator to chill and set for 15 minutes.
Make the Blueberry Chia Filling: Mash the fresh or thawed blueberries using a fork or blend briefly for a smoother texture. Transfer to a large bowl and whisk in chia seeds, granulated sugar or your chosen sweetener, lemon juice, vanilla extract, and a pinch of salt. Fold in the softened Greek yogurt or cream cheese until fully incorporated. Allow the mixture to rest for 5–10 minutes so the chia seeds can absorb the liquid and thicken the filling.
Assemble the Pie: Spoon the blueberry chia mixture over the chilled crust in the pie dish. Use a spatula to smooth the top evenly. Cover the pie and refrigerate it for at least 2 hours to set properly; chilling overnight gives the best texture and flavor melding.
Garnish and Serve: Before serving, decorate the pie with fresh blueberries, a sprinkle of lemon zest, and a few mint leaves to enhance the presentation and add fresh aroma. To achieve clean slices, run a sharp knife under hot water, dry it, and then cut the pie while it is cold.

Notes

For a gluten-free version, be sure to select gluten-free graham crackers or digestive biscuits.
You can adjust the sweetness by adding more or less sugar or substitute with honey or maple syrup for natural sweeteners.
If you prefer a dairy-free option, Greek yogurt or cream cheese can be replaced with plant-based alternatives.
The thickness of the filling depends on the amount of chia seeds used; increase chia seeds for a firmer pie.
Allowing the pie to chill overnight enhances flavor development and ensures that it sets properly.
Use a hot knife to slice the pie cleanly without smearing the filling.

Keywords: blueberry chia seed pie, no-bake pie, gluten-free dessert, healthy blueberry pie, chia seed recipe, easy no-bake dessert