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No-Bake Blueberry Chia Pie Recipe

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4.6 from 52 reviews

A refreshing and healthy no-bake blueberry chia pie featuring a crunchy graham cracker and coconut oil crust, topped with a creamy coconut milk and chia seed filling, bursting with fresh blueberries. Perfect for a light dessert or snack with natural sweetness and plant-based ingredients.

Ingredients

Crust

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

Filling

  • 1 can (13.5 oz) 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 (1 cup for filling, 1 cup for topping)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the crushed graham crackers with the melted coconut oil. Mix thoroughly until the texture becomes crumbly and holds together when pressed.
  2. Set the crust: Firmly press the crumbly mixture into the bottom of a 9-inch pie dish, ensuring an even layer. Place the pie dish in the refrigerator to allow the crust to set while preparing the filling.
  3. Mix the filling base: In a separate bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and lemon juice. Stir well until all ingredients are thoroughly incorporated.
  4. Add blueberries to filling: Gently fold in 1 cup of fresh blueberries into the chia mixture. Let the mixture sit for about 10 minutes to allow the chia seeds to absorb the liquid and thicken the filling.
  5. Assemble the pie: Pour the thickened chia filling over the pre-set crust in the pie dish. Smooth the top evenly using a spatula for an attractive finish.
  6. Top with blueberries: Scatter the remaining 1 cup of fresh blueberries evenly over the surface of the filling to add color and texture.
  7. Chill to set: Cover the pie with plastic wrap and refrigerate for at least 2 to 4 hours, or preferably overnight, so it fully firms up and the flavors meld together.
  8. Serve: Once the pie is fully set, slice it into pieces and serve chilled. Enjoy the fresh, natural flavors and creamy texture of this no-bake blueberry chia pie!

Notes

  • You can substitute maple syrup with agave nectar or honey if preferred.
  • For a nut-free crust, ensure graham crackers are nut-free or use gluten-free crackers for dietary needs.
  • Letting the pie set overnight improves the texture and flavor blending.
  • This pie keeps well refrigerated for up to 3 days.
  • For extra garnish, add fresh mint leaves or a sprinkle of toasted coconut on top.

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