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No-bake Blueberry Chia Pie Recipe

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4.7 from 6 reviews

This No-bake Blueberry Chia Pie is a refreshing and healthy dessert that combines a crunchy graham cracker crust with a creamy chia seed and coconut milk filling, loaded with fresh blueberries. Perfect for a light, easy-to-make treat that requires no oven and sets quickly in the fridge.

Ingredients

Crust

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup melted coconut oil

Filling

  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries (divided into 1 cup for filling and 1 cup for topping)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the crushed graham crackers and melted coconut oil. Mix until well combined, forming a crumbly texture.
  2. Form the crust: Press the mixture firmly into the bottom of a 9-inch pie dish to create an even crust. Place in the refrigerator to set while you prepare the filling.
  3. Mix the filling: In another bowl, mix the coconut milk, chia seeds, maple syrup, vanilla extract, and lemon juice. Stir until all ingredients are well incorporated.
  4. Add blueberries to filling: Fold in 1 cup of fresh blueberries gently into the chia mixture. Let it sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken.
  5. Assemble the pie: Pour the chia filling over the chilled crust in the pie dish, using a spatula to smooth the top evenly.
  6. Add topping: Scatter the remaining 1 cup of fresh blueberries over the top of the filling for a colorful finish.
  7. Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 2 to 4 hours, or ideally overnight, to let it fully set.
  8. Serve: Once set, slice the pie and serve chilled. Enjoy your delicious No-bake Blueberry Chia Pie!

Notes

  • For a nut-free crust, substitute graham crackers with crushed gluten-free oats or digestives.
  • If coconut oil is solid, gently warm it until melted but not hot before mixing with graham crackers.
  • Maple syrup can be replaced with agave syrup or honey if not strictly vegan.
  • Fresh blueberries can be substituted with frozen ones; simply thaw before using.
  • Letting the chia filling sit longer helps achieve a thicker, pudding-like consistency.

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