Description
Delightful no-bake blueberry chia seed pie brings summer’s sweetness to your dessert table with minimal effort. Cool, creamy layers promise a refreshing treat you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh or frozen blueberries
- 1 cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
- 1 cup whipped cream or whipped coconut cream
- 1 ½ cups (213 grams) graham cracker crumbs (or crushed digestive biscuits)
Binding and Sweetening Ingredients:
- ¼ cup (60 milliliters) honey or maple syrup (adjust to taste)
- ¼ cup (40 grams) chia seeds
- 2 tablespoons (30 milliliters) honey or maple syrup
- ⅓ cup (80 milliliters) melted coconut oil or unsalted butter
Garnish Ingredients:
- Fresh blueberries
- Mint leaves
- Sprinkle of chia seeds
Instructions
- Craft a delectable base by whisking almond flour with melted coconut oil and maple syrup until the mixture resembles coarse, damp pebbles.
- Press the crust firmly into the pie pan’s bottom, using a spoon to create a smooth, even surface that reaches the edges.
- Quick-chill the crust in the freezer while transitioning to the vibrant filling preparation.
- Gently heat blueberries in a saucepan, coaxing out their rich, deep purple juices and releasing their natural sweetness.
- Crush some blueberries with a fork, maintaining a rustic, chunky texture that celebrates the fruit’s natural form.
- Incorporate chia seeds, honey, coconut milk, and vanilla extract into the warm blueberry mixture, stirring thoroughly to create a harmonious blend.
- Simmer the filling briefly, allowing the ingredients to meld and the chia seeds to activate their thickening properties.
- Remove from heat and let the mixture cool, observing as it gradually transforms into a luscious, jam-like consistency.
- Pour the cooled blueberry chia filling over the chilled crust, spreading it evenly to create a seamless surface.
- Refrigerate the pie for a minimum of two hours, allowing the filling to set completely and develop its full flavor profile.
- Elevate the presentation by artfully scattering fresh blueberries, delicate mint leaves, and a sprinkle of coconut flakes across the pie’s surface.
Notes
- Swap almond flour with gluten-free oat flour for a nut-free crust option that keeps the recipe allergy-friendly and maintains a delightful crumbly texture.
- Use frozen blueberries when fresh are unavailable, ensuring you drain excess liquid to prevent a watery filling and maintain the perfect pie consistency.
- Add a pinch of cinnamon or cardamom to the blueberry mixture for a warming spice that enhances the fruit’s natural sweetness and creates a more complex flavor profile.
- Opt for coconut milk alternatives like almond or oat milk if you prefer a different dairy-free option, which will subtly change the filling’s richness and mouthfeel.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg