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No-Bake Blueberry Chia Seed Pie

A refreshing no-bake dessert made with a graham cracker crust, creamy chia seed filling, and fresh blueberries. Easy, healthy, and perfect for summer.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Coconut oil, melted
Blueberry Chia Filling
  • 1 can Full-fat coconut milk 13.5 oz
  • 0.25 cup Chia seeds
  • 0.25 cup Maple syrup
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice Freshly squeezed
  • 2 cups Fresh blueberries divided

Equipment

  • Pie Dish
  • Mixing Bowl
  • Whisk

Method
 

Instructions
  1. Mix graham cracker crumbs with melted coconut oil. Press firmly into a pie dish to form the crust. Refrigerate while preparing the filling.
  2. In a bowl, whisk coconut milk, chia seeds, maple syrup, vanilla extract, and lemon juice. Let sit for 10–15 minutes, stirring once to prevent clumps.
  3. Fold in half of the blueberries, then pour the mixture into the chilled crust.
  4. Top with remaining blueberries. Refrigerate for at least 4 hours or until fully set before slicing and serving.

Notes

For best results, chill overnight for clean slices. Use full-fat coconut milk for a firmer texture.