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To make this tasty no-bake pie, you'll need the following ingredients: - 1 cup fresh blueberries (reserve a handful for topping) - 2 cups coconut milk (or substitute with almond milk if preferred) - 1/2 cup chia seeds - 1/4 cup maple syrup (or alternatively, agave syrup) - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1 cup crushed graham crackers (or use almond flour for a gluten-free crust) - 1/4 cup melted coconut oil - A pinch of salt You can easily swap some ingredients based on your taste or needs: - Blueberries: Try strawberries, raspberries, or blackberries for different flavors. - Coconut Milk: Almond milk works well if you're not a fan of coconut. - Maple Syrup: Agave syrup or honey can serve as sweet alternatives. - Crust: Almond flour is great for gluten-free diets. You can also use oats for a different texture. - Chia Seeds: Flax seeds can replace chia seeds if needed. Each slice of this blueberry chia pie is packed with nutrients. Here’s a breakdown per serving: - Calories: 180 - Protein: 4g - Carbohydrates: 25g - Dietary Fiber: 7g - Sugars: 8g - Fat: 8g - Saturated Fat: 6g This pie is a light, healthy treat packed with fiber and omega-3s from chia seeds. Enjoy knowing you’re treating yourself right! {{ingredient_image_2}} To start, gather your crust ingredients. Take 1 cup of crushed graham crackers or almond flour, 1/4 cup melted coconut oil, and a pinch of salt. Mix them in a medium bowl. Stir until everything is well combined. This step is key for a solid crust. Next, press the mixture into the bottom of a 9-inch pie dish. Make sure it’s even and compact. Once done, pop the dish in the freezer. Let it chill while you work on the filling. Now, let’s make the filling. Grab your blender and add 1 cup of fresh blueberries, 2 cups of coconut milk, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon. Blend it all together until smooth. It should look creamy and inviting. Transfer this mixture to a large bowl. Slowly sprinkle in 1/2 cup of chia seeds while stirring. This will help the seeds mix in evenly. Let the mixture sit for about 15 minutes. The chia seeds will absorb liquid and thicken the filling. Once thickened, it’s time to assemble. Carefully pour the blueberry chia filling over your prepared crust. Use a spatula to spread it evenly. Cover the pie dish with plastic wrap. Place it in the refrigerator for at least 4 hours to set. For the best flavor, let it chill overnight. When you’re ready to serve, top the pie with reserved fresh blueberries. This adds a lovely touch and bright flavor. Each slice will look beautiful and taste amazing! To get the best texture, let the filling sit. After you mix in the chia seeds, wait about 15 minutes. This time allows the chia seeds to absorb the liquid. Stir a few times to keep it even. You want a thick, pudding-like filling. If it’s too runny, it won’t set well. When it’s time to serve, slice the pie into wedges. Place each slice on a pretty plate. For a sweet touch, drizzle a bit of maple syrup on top. You can also add a few extra blueberries for color. This makes your pie look fresh and inviting. If you want, serve it with a dollop of coconut whipped cream. It adds a nice creaminess that pairs well with the pie. One common mistake is not letting the pie chill long enough. For the best flavor, chill it overnight. If you rush it, the pie may not set properly. Another mistake is using old chia seeds; they should be fresh. Lastly, make sure to mix the chia seeds well. If you don’t, they may clump together and create a lumpy texture. Pro Tips Chia Seed Activation: Allow the chia seeds to sit in the filling for at least 15 minutes to fully absorb the liquid, ensuring a perfect pudding-like texture. Flavor Enhancements: Experiment with adding lemon zest or a splash of lemon juice to the filling for a refreshing citrus twist that complements the blueberries. Crust Variations: For a nut-free option, use gluten-free graham crackers or a blend of oats and coconut to create a delicious alternative crust. Serving Suggestions: Serve with a dollop of whipped coconut cream or a scoop of vanilla ice cream for an extra indulgent dessert experience. {{image_4}} You can change the filling for this pie. Try strawberries, raspberries, or peaches. Each fruit will add its unique flavor. Just blend the fruit with coconut milk and follow the same steps. This keeps the recipe fresh and fun. The base of this pie is already gluten-free if you use almond flour. For a vegan option, use maple syrup instead of honey. Both adjustments keep the pie delicious and suitable for more diets. You can enhance the flavor with simple additions. Adding citrus zest, like lemon or lime, brightens the taste. A pinch of nutmeg or ginger can give it a warm twist. Just mix these into the filling before chilling. These small changes can make a big difference! To keep your No-Bake Blueberry Chia Pie fresh, store it in the fridge. Cover it tightly with plastic wrap or use an airtight container. This helps keep the pie moist and prevents it from absorbing other odors. Enjoy your leftovers within three days for the best taste. If you want to save some pie for later, freezing is a great option. First, let the pie set and chill completely in the fridge. Then, cover it with plastic wrap and foil to prevent freezer burn. Label it with the date. You can freeze the pie for up to three months. When you're ready to eat it, thaw it overnight in the fridge before serving. The No-Bake Blueberry Chia Pie stays good for about three to five days in the fridge. Always check for any off smells or changes in texture before eating. If you see any mold, toss it out. To keep it safe, always use clean utensils when serving. This way, you can enjoy your delicious pie without any worries! Yes, you can use frozen blueberries. They work well in this pie. Just thaw them before blending. Frozen blueberries may change the texture slightly, but the taste remains great. They also add a nice color to the filling. The pie needs to chill for at least 4 hours. This allows it to set properly. For the best results, chill it overnight. This gives the flavors time to blend and the texture to firm up. If you need an alternative, try ground flaxseed. Flaxseed works similarly to chia seeds as a thickener. You can also use gelatin, but this will change the pie's texture. Make sure to follow the package instructions for gelatin. You can make this pie a day or two ahead of time. It tastes even better after chilling. Just keep it covered in the fridge to maintain freshness. Adding the fresh blueberries on top just before serving will keep them vibrant. This blog post gave you clear steps to make a no-bake blueberry chia pie. We covered ingredients, instructions, and tips to ensure success. You learned about the best substitutions and how to store leftovers. Remember, you can customize this pie with different fruits and flavors. Feel free to experiment with ingredients and techniques. Enjoy creating your delicious pie, and don’t forget to share it with friends and family. Happy baking!

No-Bake Blueberry Chia Pie

A delicious and healthy no-bake pie made with fresh blueberries and chia seeds, perfect for a refreshing dessert.
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 (reserve a handful for topping)
  • 2 cups coconut milk (or substitute with almond milk if preferred)
  • 1/2 cup chia seeds
  • 1/4 cup maple syrup (or alternatively, agave syrup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup crushed graham crackers (or use almond flour for a gluten-free crust)
  • 1/4 cup melted coconut oil
  • a pinch salt

Instructions
 

  • In a medium bowl, combine the crushed graham crackers (or almond flour), melted coconut oil, and a pinch of salt. Stir well until the mixture is uniform, creating a cohesive crust mixture.
  • Firmly press the crust mixture into the bottom of a 9-inch pie dish, spreading it out evenly to form a solid base. Once done, place the dish in the freezer to allow the crust to set while you prepare the filling.
  • In a blender, combine the fresh blueberries, coconut milk, maple syrup, vanilla extract, and ground cinnamon. Blend on high speed until the mixture is smooth and creamy, ensuring that all ingredients are well incorporated.
  • Transfer the blueberry mixture to a large bowl. Gradually sprinkle in the chia seeds, stirring continuously to ensure they are evenly distributed throughout the filling.
  • Allow the mixture to sit for about 15 minutes, stirring occasionally, until it thickens and reaches a pudding-like consistency due to the chia seeds absorbing the liquid.
  • Once thickened, carefully pour the blueberry chia filling over the prepared crust in the pie dish. Use a spatula to spread it out evenly so that it covers the crust completely.
  • Cover the pie dish with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or until fully set. For optimal results, it's best to leave it overnight to develop the flavors and texture.
  • When ready to serve, top the pie with the reserved fresh blueberries for garnish, adding a pop of color and freshness to the dessert.

Notes

For optimal results, chill overnight to develop flavors.
Keyword blueberry, chia, dessert, healthy, no-bake