No-Bake Blueberry Chia Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
02 -
1/3 cup melted coconut oil or unsalted butter
03 -
2 tbsp honey or maple syrup
→ For the Filling
04 -
2 cups fresh or frozen blueberries
05 -
1/4 cup honey or maple syrup (adjust to taste)
06 -
1/4 cup chia seeds
07 -
1 cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
08 -
1 cup whipped cream or whipped coconut cream
→ Optional Garnish
09 -
Fresh blueberries
10 -
Mint leaves
11 -
Sprinkle of chia seeds
# Instructions:
01 -
In a mixing bowl, combine graham cracker crumbs, melted coconut oil or butter, and honey or maple syrup. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate for at least 30 minutes to set.
02 -
In a saucepan over medium heat, cook the blueberries and honey or maple syrup until the blueberries start to break down and release their juices (about 5–7 minutes). Mash some of the berries with a fork while leaving others whole for texture. Remove from heat and stir in the chia seeds. Let the mixture cool to room temperature, allowing it to thicken as the chia seeds absorb the liquid.
03 -
In a large bowl, fold the cooled blueberry-chia mixture into the Greek yogurt. Gently fold in the whipped cream until the filling is light and fluffy.
04 -
Pour the blueberry-chia filling into the chilled crust, spreading it evenly. Refrigerate for at least 4 hours, or until firm.
05 -
Before serving, garnish with fresh blueberries, mint leaves, and a sprinkle of chia seeds for a polished look. Slice and enjoy!
# Notes:
01 -
This no-bake dessert is perfect for summer when you don't want to turn on the oven.
02 -
The pie needs at least 4 hours to set properly, but can be prepared up to 24 hours in advance.