No-Bake Blueberry Chia Seed Pie: Easy Classic Dessert Recipe
This No-Bake Blueberry Chia Seed Pie is an easy, classic dessert that features a crunchy graham cracker crust and a creamy, fruity filling thickened naturally with chia seeds. With minimal preparation and no oven needed, it’s perfect for warm days or anytime you want a refreshing treat. The sweet-tart blueberry filling combined with creamy Greek yogurt or cream cheese makes it a crowd-pleaser that can be customized with optional garnishes and variations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1½ cups graham crackers or digestive biscuits, crushed (about 12–14 crackers; gluten-free if preferred)
- 5 tablespoons unsalted butter, melted
Blueberry Chia Filling
- 2 cups fresh or frozen blueberries (thawed and drained if frozen)
- 3–4 tablespoons chia seeds
- ¼–½ cup granulated sugar or sweetener of choice (honey or maple syrup can also be used)
- 1 cup Greek yogurt or softened cream cheese (full-fat preferred)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Fresh blueberries
- Lemon zest
- Mint leaves
Instructions
- Prepare the Crust: Crush the crackers by pulsing them in a food processor until fine crumbs form, or place them in a plastic bag and crush with a rolling pin. In a mixing bowl, combine the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes to set.
- Make the Blueberry Chia Filling: Depending on your preferred texture, either mash the blueberries lightly with a fork or blend them briefly for a smoother filling. In a bowl, whisk together the blueberries, chia seeds, sugar, lemon juice, and a pinch of salt. Fold in the Greek yogurt or softened cream cheese to add creaminess. Let the mixture rest for 5–10 minutes to allow chia seeds to absorb liquid and thicken the mixture, stirring in a small amount of yogurt or milk if it’s too thick.
- Assemble the Pie: Remove the chilled crust from the refrigerator and spoon the blueberry chia filling evenly over it, smoothing the surface with a spatula. Return the pie to the fridge and chill for at least 2 hours, or preferably overnight, to set firmly.
- Garnish and Serve: Just before serving, decorate the pie with fresh blueberries, lemon zest, and mint leaves if desired. Use a sharp knife dipped in hot water and dried for clean slices. Serve the pie cold for best texture and flavor.
Notes
- To make the crust gluten-free, choose gluten-free crackers or digestives.
- For a vegan or dairy-free version, substitute Greek yogurt or cream cheese with coconut yogurt or a plant-based cream cheese alternative; replace honey or sugar with maple syrup or agave nectar.
- If you want a smoother filling, blend the blueberries before incorporating chia seeds.
- Adjust the sweetness to taste by varying the amount of sugar or sweetener.
- The pie can be prepared a day ahead to allow better setting and flavor melding.
- Add variety by mixing in other berries such as raspberries, blackberries, or strawberries.
- Incorporate cocoa powder into the filling or drizzle chocolate sauce on top for a chocolate twist.
- Add chopped nuts like almonds, walnuts, or pecans to the crust or as a topping for extra crunch.
Keywords: no bake pie, blueberry chia pie, no bake dessert, chia seed dessert, easy summer dessert, healthy pie, gluten free pie option, vegetarian dessert
