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For this pie, you need 1 cup of fresh blueberries. These berries are sweet and juicy. They give the pie a bright color and flavor. You can add extra blueberries on top for a nice touch. You will use 2 cups of coconut milk. This makes the pie creamy and rich. If you prefer, you can swap it with almond milk. Both options work well and taste great. You need 1/2 cup of chia seeds for this recipe. They help the filling thicken. Chia seeds are tiny but mighty! They pack a lot of nutrition and fiber. You will add 1/4 cup of maple syrup for sweetness. You can also use agave syrup if you like. Add 1 teaspoon of vanilla extract for flavor. A pinch of cinnamon (1/2 teaspoon) adds warmth and depth. To make the crust, you will need 1 cup of crushed graham crackers. If you want a gluten-free option, use almond flour instead. Mix this with 1/4 cup of melted coconut oil and a pinch of salt. This creates a tasty base for your pie. {{ingredient_image_1}} To make the crust, take a medium bowl. Add crushed graham crackers or almond flour. Next, pour in melted coconut oil and a pinch of salt. Mix this well until it combines into a dough. Press this mixture evenly into the bottom of a 9-inch pie dish. This step is key for a solid pie base. Place the crust in the freezer while you prepare the filling. Grab a blender and add fresh blueberries, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend all these ingredients until smooth and creamy. This blend creates a delicious flavor. Once smooth, pour the mixture into a bowl. Gradually add the chia seeds while stirring. This helps the seeds spread evenly. Let this sit for about 15 minutes. Stir it occasionally. You want it to thicken to a pudding-like consistency. After the filling has thickened, take the crust from the freezer. Pour the blueberry chia filling into the crust. Spread it evenly across the surface. This ensures every bite is tasty. Cover the pie with plastic wrap to keep it fresh. Refrigerate the pie for at least four hours. For best results, let it chill overnight. This time allows it to set properly. Before serving, top with extra fresh blueberries. They add a nice touch and flavor boost. Enjoy your delightful no-bake blueberry chia pie! When selecting blueberries, look for firm, plump berries. They should have a deep blue color. Avoid any with green or red spots. This means they are not ripe. Fresh blueberries taste best in this pie. If you can, buy them from local farms. This way, you support local farmers and get tastier berries. Chia seeds are key to making this pie thick. When you mix them with liquid, they absorb it well. Let the mixture sit for about 15 minutes. Stir it a few times to prevent clumps. The goal is a pudding-like texture. This ensures a nice filling that holds together. Serve the pie chilled for the best taste. It pairs well with whipped coconut cream. You can also add a sprinkle of cinnamon on top. For a fun twist, serve it with a scoop of vanilla ice cream. Each bite will be a delightful mix of flavors. Presentation matters! Top the pie with extra fresh blueberries for color. You can also add mint leaves for a pop of green. Slice the pie into even pieces for a neat look. Use a serrated knife for clean cuts. A beautiful pie makes it more enjoyable to eat! Pro Tips Use Frozen Blueberries: If fresh blueberries are not available, frozen blueberries work perfectly. Just be sure to thaw and drain them before blending for the filling. Sweetness Adjustment: Taste the blueberry mixture before adding all the maple syrup. Depending on the sweetness of your blueberries, you may want to adjust the syrup to your preference. Chia Seed Variation: You can substitute some of the chia seeds with ground flaxseed for added nutrition and a different flavor profile. Garnish Creativity: Feel free to get creative with toppings! Consider adding shredded coconut, nuts, or a dollop of coconut whipped cream for extra flair. {{image_2}} You can easily make this pie gluten-free. Instead of crushed graham crackers, use almond flour. This swap keeps the crust light and tasty. It also adds a nutty flavor. Just remember, the coconut oil still holds everything together. Feel free to switch up the blueberries. Raspberries, strawberries, or blackberries work well. Each fruit gives its own flavor. You can mix and match for fun. Just blend the fruit in the same way as the blueberries. If you want less sugar, try other sweeteners. Honey or agave syrup are good choices. You can also use stevia for a low-calorie option. Just make sure to taste as you go, so you get the right sweetness. Add zest to your pie with lemon or lime. A teaspoon of zest brightens the taste. You can also mix in spices like nutmeg for warmth. These small changes can create a unique pie each time. Store your no-bake blueberry chia pie in the fridge. Use an airtight container. This keeps the pie fresh. It also prevents it from absorbing other smells. If you plan to serve it later, cover it well. You can use plastic wrap or a lid. This pie is best enjoyed cold. You can freeze this pie if you need to save it. First, let it set completely in the fridge. After that, cut it into slices. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. Label the bag with the date. This pie can last up to three months in the freezer. The pie stays fresh in the fridge for about five days. After that, the quality might drop. The chia seeds can absorb moisture and change texture. If you see any signs of spoilage, it’s best to discard it. Always check the pie before serving. Enjoy your delicious treat while it’s fresh! The pie needs at least 4 hours to set in the fridge. For the best results, let it chill overnight. This time allows the chia seeds to thicken the filling. A longer chill helps the flavors blend well too. Yes, you can use frozen blueberries. Just thaw them before blending. This helps keep the texture smooth. Frozen blueberries work well and still give great flavor. However, fresh blueberries add a nice pop of color and taste. Yes, you can use almond flour for a vegan crust. Mix it with melted coconut oil and a pinch of salt. This keeps the pie vegan and gluten-free. The almond flour gives a nutty taste that pairs well with blueberries. To prevent clumping, add chia seeds slowly to the mixture. Stir well after each addition. This helps distribute them evenly. Let the mixture sit for about 15 minutes. Stir occasionally to keep everything smooth and creamy. You now have a clear guide to making a tasty blueberry pie. We discussed fresh blueberries, coconut milk, chia seeds, and sweeteners. You learned to prepare the crust, make the filling, assemble, and chill the pie. I shared tips for choosing ingredients and presented serving ideas. You can try variations like gluten-free options or different fruits. Remember how to store your pie for the best taste. Get creative and enjoy your pie!

No-Bake Blueberry Chia Pie

A delicious and healthy no-bake pie made with fresh blueberries and chia seeds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup fresh blueberries (plus extra for topping)
  • 2 cups coconut milk (or almond milk)
  • 1/2 cup chia seeds
  • 1/4 cup maple syrup (or agave syrup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 cup crushed graham crackers (or almond flour for a gluten-free version)
  • 1/4 cup melted coconut oil
  • 1 pinch salt

Instructions
 

  • In a medium bowl, combine crushed graham crackers (or almond flour), melted coconut oil, and a pinch of salt. Mix until well combined to form a crust.
  • Press this mixture evenly into the bottom of a 9-inch pie dish to create the crust. Place it in the freezer to set while preparing the filling.
  • In a blender, add the blueberries, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend until smooth and creamy.
  • Pour the blueberry mixture into a bowl and gradually add the chia seeds, stirring well to ensure they are evenly distributed.
  • Let the mixture sit for about 15 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
  • Once thickened, pour the blueberry chia filling over the prepared crust, spreading it evenly.
  • Cover the pie with plastic wrap and refrigerate for at least 4 hours or until fully set (overnight is ideal for best results).
  • Before serving, top with additional fresh blueberries for garnish.

Notes

For a gluten-free version, use almond flour instead of graham crackers.
Keyword blueberry, chia, dessert, no-bake, pie