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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://spatulaqueen.com/no-bake-blueberry-chia-seed-pie-recipe/