No-Bake Blueberry Chia Seed Pie

Why I’ll Love This Recipe

I love how this pie captures peak-season blueberry flavor in a cool, creamy dessert that’s naturally gluten-free, loaded with fiber from chia seeds, and sweetened just enough with maple syrup. The crust presses together in seconds, the filling thickens on its own, and the whole pie chills into a refreshing treat perfect for hot days or when I need a fuss-free make-ahead dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

• Almond flour

• Finely shredded coconut (unsweetened)

• Maple syrup or honey

• Coconut oil, melted

• Pinch of salt

Blueberry Chia Filling

• Fresh (or frozen) blueberries

• Maple syrup

• Lemon juice and zest

• Chia seeds

• Vanilla extract

Topping (optional)

• Whipped coconut cream or Greek yogurt

• Extra fresh blueberries

• Shaved dark chocolate or toasted almonds

directions

1. Make the crust
   I stir almond flour, shredded coconut, salt, melted coconut oil, and maple syrup until the mixture clumps together. I press it firmly into a 9-inch tart pan with a removable bottom and chill while I prepare the filling.

2. Cook the berries
   In a saucepan, I simmer blueberries, maple syrup, and lemon juice over medium heat for about 5 minutes, gently mashing some berries with a fork until saucy but still chunky.

3. Thicken with chia
   Off the heat, I stir in chia seeds, lemon zest, and vanilla. I let the mixture stand 10 minutes, stirring once; the chia seeds swell and turn it into a thick jam.

4. Fill and chill
   I pour the blueberry chia mixture into the chilled crust, smooth the top, and refrigerate at least 3 hours (or overnight) until set and sliceable.

5. Serve
   Just before serving, I dollop whipped coconut cream on top, scatter fresh berries, and add a sprinkle of shaved chocolate for flair.

Servings and timing

• Servings: 8 wedges

• Hands-on prep: 15 minutes

• Cook time: 5 minutes on stovetop

• Chill time: 3 hours (or overnight)

• Total: About 3 hours 20 minutes, with most of that inactive chilling.

Variations

• I swap half the blueberries for raspberries for a mixed-berry pie.

• For extra protein, I use crushed granola bars instead of almond flour in the crust.

• A tablespoon of lavender buds simmered with the berries adds floral notes.

• When I’m nut-free, I replace almond flour with crushed gluten-free cookies and skip the coconut.

storage/reheating

I cover leftover pie and keep it in the fridge up to 4 days. The filling stays firm and the crust remains pleasantly chewy. Freezing isn’t ideal—chia puddings can weep once thawed—so I enjoy it fresh from the fridge; no reheating needed.

FAQs

Can I use frozen blueberries?

I can; I simmer them straight from frozen, adding 1 extra minute to cook off excess water.

Will another sweetener work?

Yes—honey or agave syrup both do the job. I adjust to taste since each sweetener varies in strength.

Why is my filling still runny?

The chia needs time to hydrate fully. I chill at least 3 hours; if it’s still loose, I stir in 1 extra tablespoon chia and give it another hour.

Do I have to use a tart pan?

A regular 9-inch pie plate works fine; I just slice carefully since it lacks the removable bottom.

Is the crust bake-free safe to eat?

Absolutely—almond flour and coconut are safe raw, and the maple syrup and coconut oil bind them without baking.

Conclusion

This No-Bake Blueberry Chia Seed Pie lets me celebrate fresh berries with zero oven time. The nutty crust, jammy chia filling, and cool creamy topping make each slice refreshing, nourishing, and irresistibly good. One bite, and I’m reminded how easy dessert can be when nature provides both the flavor and the thickening magic.