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No-Bake Blueberry Chia Seed Pie Recipe

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★★★★★

4.4 from 102 reviews

This No-Bake Blueberry Chia Seed Pie is a refreshing and healthy dessert that combines a buttery graham cracker crust with a luscious blueberry chia filling. Naturally sweetened and thickened with chia seeds and creamy Greek yogurt or cream cheese, it’s a perfect make-ahead pie that requires no baking and offers a delightful balance of tart and sweet flavors.

Ingredients

Scale

Crust

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

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 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
  • 1 tsp Vanilla Extract
  • Pinch of Salt

For Garnish

  • Fresh Blueberries
  • Lemon Zest
  • Mint Leaves

Instructions

  1. Prepare the crust: Crush the graham crackers using a food processor or place them in a plastic bag and crush with a rolling pin until fine crumbs form. Mix the crumbs thoroughly with the melted unsalted butter until fully combined. Press this mixture evenly into the bottom of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill for 15 minutes, allowing it to firm up.
  2. Make the blueberry chia filling: Mash the blueberries by hand or blend briefly for a chunkier or smoother texture, depending on preference. In a mixing bowl, whisk together the mashed blueberries, chia seeds, granulated sugar (or chosen sweetener), lemon juice, salt, and vanilla extract until well combined. Fold in the softened Greek yogurt or cream cheese gently so the mixture is smooth and creamy. Let the mixture sit for 5 to 10 minutes to allow the chia seeds to absorb liquid and thicken the filling.
  3. Assemble the pie: Spoon the thickened blueberry chia filling over the chilled crust, spreading it evenly and smoothing the top with a spatula. Cover the pie and refrigerate it for at least 2 hours to set properly; ideally, chill overnight for the best texture.
  4. Garnish and serve: Just before serving, decorate the pie with fresh blueberries, lemon zest, and mint leaves to enhance its appearance and freshness. Slice the chilled pie using a hot knife (run under warm water and wiped dry) to achieve clean, neat cuts. Serve cold for a refreshing dessert experience.

Notes

  • Use gluten-free crackers to make the crust gluten-free.
  • Adjust the amount of sweetener to taste depending on blueberry sweetness and personal preference.
  • Full-fat Greek yogurt or cream cheese yields the creamiest filling, but low-fat options can be used for a lighter dessert.
  • If a smoother filling is preferred, blend the blueberries thoroughly before mixing.
  • Chilling overnight improves the pie’s consistency and flavor melding.
  • For added texture, consider folding in whole blueberries into the filling before chilling.

Keywords: No-bake pie, Blueberry pie, Chia seed dessert, Healthy dessert, Greek yogurt pie, Gluten-free dessert, Summer pie, Easy no-bake pie

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