There’s just something about summer that calls for fresh, fruity desserts—and when it’s too hot to turn on the oven, this No-Bake Blueberry Chia Seed Pie becomes a total lifesaver. It’s creamy, naturally sweet, packed with fiber and antioxidants, and yes—you heard me—no baking required! Whether you’re hosting a backyard BBQ or just want a refreshing treat in the fridge, this easy chia pie has your name written all over it.
I’ve made this pie more times than I can count and every single time, someone asks for the recipe. The chia seeds give it a luscious, pudding-like texture, while the blueberries shine as the sweet-tart stars of the show. And the crust? It’s a dreamy, nutty no-bake blend that brings the whole pie together. Plus, it’s gluten-free, dairy-free, and totally Instagram-worthy. So grab a blender, a pie pan, and let’s get this (no) bake on!
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes
Serving Size: 8 slices
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ½ cup shredded unsweetened coconut
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- 2 cups fresh or frozen blueberries (thawed if frozen)
- 1 cup full-fat coconut milk (from a can)
- ¼ cup chia seeds
- 3 tbsp maple syrup (or to taste)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Fresh blueberries
- Coconut whipped cream
- Lemon zest
- Crushed nuts or granola
Instructions
1. Make the Crust:
In a medium bowl, mix the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until it forms a sticky dough. Press evenly into a 9-inch pie pan. Use the back of a spoon or your fingers to smooth the surface. Chill in the freezer while you prep the filling.
2. Blend the Filling:
In a blender, combine blueberries, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and salt. Blend until smooth. Stir in the chia seeds (don’t blend them in—you want the texture). Let the mixture sit for 5–10 minutes to thicken slightly.
3. Assemble and Chill:
Pour the blueberry chia filling into the chilled crust and spread it evenly. Cover with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
4. Serve It Up:
When ready to serve, top with fresh blueberries, a dollop of coconut whipped cream, and a sprinkle of lemon zest or nuts if you’d like. Slice, serve, and soak in those summer vibes.
Tips & Tricks
- You can swap blueberries for blackberries or raspberries if that’s what you have on hand.
- Want a firmer filling? Add an extra tablespoon of chia seeds or reduce the coconut milk slightly.
- Make it mini: This recipe also works great as individual pies in ramekins or mini tart pans!
Related post: Easy Rhubarb Oat Bars Recipe
Final Thoughts
This No-Bake Blueberry Chia Seed Pie is everything you want in a summer dessert—light, fruity, healthy-ish, and effortless. It’s a crowd-pleaser that doesn’t make you break a sweat, and that’s the kind of kitchen magic we love. If you make it, tag me on Instagram and let me know how it turned out. I love seeing your beautiful pie creations!