Introduction

This delicious blueberry chia seed pie is a refreshing and healthy dessert perfect for any season. Combining fresh blueberries with creamy filling and a crunchy crust, it offers a delightful texture and natural sweetness. Whether you choose to use a pie crust or enjoy it as a parfait, this recipe is simple and satisfying.

A slice of cake with two visible layers sits on a white plate over a white marbled textured surface. The bottom layer is light brown and crumbly, resembling a crunchy crust. The top layer is thick and smooth with a rich purple color featuring small black seeds evenly spread throughout. On top of the cake layer, there is a pile of fresh dark blue blueberries and blackberries, with a few bright yellow and purple edible flowers placed among the berries. Some berries and flowers also rest on the plate near the cake, with a silver fork partially visible at the edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 tablespoons chia seeds (a natural thickener for the pie)
2 cups blueberries (fresh or thawed; drain if frozen)
8 ounces cream cheese or yogurt (or use thick coconut cream for dairy-free)
1/4 cup maple syrup (adjust to taste for sweetness)
1 pre-made pie crust (can be skipped for a parfait)

Instructions

Step 1: Prepare the crust by pressing it firmly into the bottom of a pie dish or pan.
Step 2: In a bowl, combine the chia seeds, blueberries, cream cheese or yogurt, and maple syrup. Stir well to mix all ingredients.
Step 3: Whisk the mixture thoroughly until smooth and creamy.
Step 4: Pour the blueberry mixture into the prepared crust or into individual cups if skipping the crust.
Step 5: Place the pie or cups in the refrigerator for 2-4 hours to allow the chia seeds to gel and the filling to set.
Step 6: Serve chilled, garnished with extra blueberries or whipped cream if desired.

Tips & Variations

For a dairy-free version, swap cream cheese or yogurt with thick coconut cream for a rich and creamy texture.
If you prefer a sweeter pie, increase the maple syrup slightly or add a splash of vanilla extract to the filling.
Use a gluten-free pre-made crust or crushed nuts and dates as a base to make the pie gluten-free.
Make individual parfaits by skipping the crust and layering the blueberry chia filling with granola or nuts.

Storage

Store the pie in an airtight container in the refrigerator for up to 3 days. Consume within this time for best freshness. If separated slightly, gently stir before serving. Reheat is not recommended; serve chilled for optimal texture and flavor.

How to Serve

A slice of purple chia pudding cheesecake sits on a white plate with a crumbly brown crust as the bottom layer. The middle layer is a smooth, creamy purple chia pudding with small dark chia seeds evenly spread throughout. On top of the pudding, there is a heap of fresh plump blueberries and blackberries. Around the plate and on the cheesecake, there are bright yellow and purple edible flowers adding vibrant color. The setting is on a white marbled surface with a blurred background and a piece of rustic wood visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this pie?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to prevent excess liquid from making the pie too watery.

How do chia seeds help in this recipe?

Chia seeds act as a natural thickener as they absorb liquid and form a gel, helping the filling to set without the need for gelatin or baking.

Blueberry Chia Seed Pie Recipe

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★★★★★

4.5 from 100 reviews

This Delicious Blueberry Chia Seed Pie is a creamy, refreshing dessert that combines the natural thickening power of chia seeds with juicy blueberries and smooth cream cheese or yogurt. Perfect for a no-bake treat, this pie sets in the fridge to create a light, healthy, and flavorful dessert ideal for summer or anytime you crave something sweet yet wholesome.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Base

1 pre-made pie crust (optional, can be skipped for a parfait)

Filling

3–4 tablespoons chia seeds
2 cups blueberries (fresh or thawed; drain if frozen)
8 ounces cream cheese or yogurt (or thick coconut cream for dairy-free option)
1/4 cup maple syrup (adjust to taste)

Instructions

Prepare the crust: Firmly press the pre-made pie crust into the bottom of a pie dish or pan, ensuring an even layer if using. If skipping the crust, prepare cups for parfait-style serving.
Mix the filling: In a medium bowl, combine the chia seeds, blueberries, cream cheese or yogurt, and maple syrup. Stir well to incorporate all ingredients evenly.
Blend thoroughly: Whisk the mixture vigorously until it becomes smooth and creamy, ensuring the chia seeds are evenly distributed and the blueberries are broken down slightly for flavor.
Fill the crust: Pour the blueberry chia seed mixture into the prepared pie crust or into serving cups if making parfaits.
Refrigerate to set: Place the pie or cups in the refrigerator for 2 to 4 hours to allow the chia seeds to absorb moisture and gel, thickening the filling into a pie-like consistency.
Serve chilled: Once set, serve the pie cold. Garnish with extra fresh blueberries or a dollop of whipped cream if desired for an elegant touch.

Notes

You can use thick coconut cream as a dairy-free alternative to cream cheese or yogurt.
Adjust the amount of maple syrup to suit your preferred level of sweetness.
For a crustless parfait version, simply refrigerate the filling in serving cups.
Draining thawed frozen blueberries prevents excess moisture in the filling.
Refrigeration time may vary; ensure the filling is firm before serving.

Keywords: blueberry pie, chia seed pie, no-bake dessert, healthy dessert, vegetarian pie, fruity pie, easy dessert