If you adore creamy, fruity desserts that also happen to be good for you, this Blueberry Chia Pudding Pie is about to become your new obsession! Luscious layers of blueberry-infused chia pudding sit on a crisp vegan cookie crust, finished with heaps of fresh berries and a sunshiny purple glow. It’s vegan, gluten-free friendly, and makes for a truly unforgettable treat— whether you’re serving brunch, a cozy afternoon coffee, or looking for a showstopper to wow your friends.
Why You’ll Love This Recipe
- Nourishing and Guilt-Free: Every creamy bite of this Blueberry Chia Pudding Pie is loaded with fiber, healthy fats, and antioxidants, so you can enjoy dessert and feel amazing about it!
- No-Bake & Easy: No oven required! This pie comes together quickly—minimal cooking, maximum flavor, and very little fuss.
- Vegan & Allergy-Friendly: Naturally made without dairy, eggs, or gluten (with the right cookies), so everyone at the table can indulge.
- Stunning Presentation: The gorgeous purple-hued filling and generous berry topping make this pie a total showstopper for any special occasion.
Ingredients You’ll Need
The beauty of Blueberry Chia Pudding Pie is that it’s made with simple, wholesome ingredients that each play a starring role. Every layer, from the crunchy crust to the tangy-sweet filling, adds texture, color, and unforgettable flavor.
- Vegan cookies or granola: These form the base of your crust—choose any cookies you love (even gluten-free!) or a crunchy granola for extra texture.
- Vegan butter or coconut oil: Binds the crust and brings a rich, buttery flavor—coconut oil adds a hint of tropical flair!
- Coconut milk (or other non-dairy milk): Makes the chia pudding lush and creamy; use full-fat coconut milk for extra richness, but feel free to substitute.
- Chia seeds: These tiny nutrient-packed seeds absorb liquid to create the pudding’s signature texture and a healthy dose of plant-powered omega-3s.
- Blueberries (fresh or frozen): The star of the show—vivid color, lovely tang, and natural sweetness. Keep fresh ones aside for topping if you like!
- Non-dairy yogurt (or silken tofu): Adds irresistible tang and creaminess to the filling—use your favorite thick plant-based yogurt.
- Raw cane sugar (or other sweetener): Sweetens the pie to perfection; swap for maple syrup or your preferred sweetener, if you wish.
- Vanilla extract: Rounds out the flavors with a gentle, sweet warmth.
- Agar powder: Sets the pie without gelatin, keeping it 100% plant-based and sliceable!
- Fresh berries for topping: Blueberries and blackberries add freshness, color, and a juicy pop to finish the pie beautifully.
Variations
Blueberry Chia Pudding Pie is the kind of dessert that begs to be “played with”—mix, match, and tweak it for every craving, occasion, or special dietary need. Think of the delicious possibilities and make it 100% your own!
- Switch up the fruit: Not a blueberry fan? Swap in strawberries, raspberries, or a mixed berry blend—just purée and use as you would blueberries.
- Make it chocolatey: Stir a tablespoon or two of cocoa powder into the pudding for a decadent chocolate-blueberry twist.
- Citrus burst: Add the zest of a lemon or lime to the filling for extra brightness and zing.
- Protein boost: Use creamy blended silken tofu in place of yogurt for a higher-protein, equally creamy pie.
- Nutty crunch: Toss chopped roasted nuts or coconut flakes into the crust or sprinkle on top for more texture.
How to Make Blueberry Chia Pudding Pie
Step 1: Prepare the Cookie Crust
Lightly grease your springform pan and line the bottom with parchment paper—this ensures a super easy release when you’re ready to slice. Blitz the vegan cookies (or granola) into fine crumbs in a food processor, or go old-school and crush them in a bag with a rolling pin for kitchen therapy. Mix with the melted vegan butter or coconut oil until every crumb glistens, then press the mixture firmly and evenly into the bottom of your pan. Pop it in the freezer while you whip up the filling—this quick chill sets the stage for a sturdy, snappy crust.
Step 2: Create the Blueberry Chia Pudding
Pour your coconut milk into a bowl and whisk in the chia seeds until they’re perfectly suspended and there are no dry lumps. Let the mixture sit for about 5 minutes, giving it an occasional stir—watch as those magical little seeds soak up the liquid and start to thicken. Meanwhile, purée the blueberries (either blitz in a blender or cook gently in a pot and mash), then stir this vibrant puree, non-dairy yogurt, sweetener, and vanilla into the chia pudding. The color alone will make you swoon!
Step 3: Set the Pie with Agar
In a small saucepan, whisk agar powder into your non-dairy milk (or blueberry juice for a brighter hue). Bring it to a gentle boil and cook for about two minutes, stirring to dissolve the agar fully—this step is essential for a pie that slices beautifully. Working quickly, pour the hot agar mixture into your chia-yogurt-blueberry bowl and fold to combine. Immediately spread this glowing, creamy mixture onto your chilled cookie crust, smoothing out the top.
Step 4: Chill and Decorate
Transfer your assembled Blueberry Chia Pudding Pie to the refrigerator and let it firm up for at least 3–4 hours—overnight is even better for the cleanest slices. Just before serving, crown your creation with fresh blueberries, blackberries, or any toppings that make your heart skip a beat. Each slice reveals beautiful purple goodness with delightful bursts of berry on top!
Pro Tips for Making Blueberry Chia Pudding Pie
- Agar Activation: Always use agar powder (not flakes!) and be sure to boil for at least two minutes to fully activate its setting powers; otherwise, your pie may not hold its shape.
- Creamiest Filling: If you want an ultra-smooth texture, opt for a thick non-dairy yogurt or even blend it briefly with silken tofu for that classic “cheesecake” feel.
- Make Ahead Magic: Blueberry Chia Pudding Pie actually gets better after a night in the fridge—the layers set up perfectly and the flavors meld beautifully.
- Cookie Crust Crunch: Firmly pressing the crust (I like to use a flat-bottomed glass) helps the base stay crisp and prevents crumbling, so each slice is picture-perfect.
How to Serve Blueberry Chia Pudding Pie
Garnishes
This pie absolutely comes alive with a flurry of fresh toppings. Scatter a generous handful of plump blueberries and blackberries across the top, or add a sprinkle of toasted coconut flakes, chopped pistachios, or edible flowers for a little extra magic. A twist of lemon zest adds brightness and a hint of citrus that plays perfectly against the berries.
Side Dishes
Blueberry Chia Pudding Pie is truly the star of any table, but if you’re hosting brunch or afternoon coffee, pair slices with pitchers of homemade lemonade, a vegan cappuccino, or a fresh fruit salad. For bolder breakfast vibes, serve alongside granola and extra non-dairy yogurt for a crowd-pleasing power duo.
Creative Ways to Present
You can’t go wrong serving this pie in traditional wedges, but for a delightful twist, try cutting into squares and serving on mini dessert plates, or use a round biscuit cutter to punch out individual “pielets.” For parties, layer the pudding and crust in small clear jars or glasses for the prettiest parfaits ever—no utensils required!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Blueberry Chia Pudding Pie tightly with plastic wrap or store in an airtight container in the fridge. The pie keeps well for up to 3 days—though it’s usually devoured long before then! The crust may soften a little over time, but the flavors only improve.
Freezing
To freeze, cut the pie into slices and wrap them individually, or freeze the whole pie (sans fresh fruit garnish) wrapped tightly in plastic and foil. Defrost in the fridge overnight. While the texture of the chia pudding may become slightly more “set” after freezing, it’s still delicious and convenient for snack cravings.
Reheating
No reheating needed for this chilled delight! Simply remove a slice from the fridge or freezer, let it stand a few minutes to soften if needed, and enjoy as is. If serving from the freezer, allow to thaw gently in the refrigerator for the best texture before topping with fresh berries.
FAQs
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Can I use other fruits for this pie besides blueberries?
Absolutely! Blueberry Chia Pudding Pie is wonderfully versatile—swap in fresh or frozen strawberries, raspberries, mango, or even cherries for a change in flavor and color. Follow the same method by puréeing and stirring into the chia pudding base.
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What if I don’t have agar powder?
If you can’t find agar powder, you can try using vegan gelatin alternatives, but I recommend agar for the best and most reliable set. Agar flakes don’t dissolve quite as well, so stick with powder if possible for the classic jelly-like, sliceable consistency of the pie.
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Can I make this Blueberry Chia Pudding Pie ahead of time?
Yes—this is an ideal make-ahead treat! Prepare the entire pie up to 24 hours in advance and let it chill in the fridge, covered. Just add fresh garnishes right before serving for the prettiest presentation and freshest taste.
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How do I make the crust gluten-free?
Simply use your favorite gluten-free cookies or granola in place of regular cookies for the base. There are so many delicious gluten-free varieties available that work beautifully and keep the pie accessible for everyone.
Final Thoughts
If you’re craving a dessert that’s as nourishing as it is beautiful, Blueberry Chia Pudding Pie will absolutely charm you! It’s creamy, bursting with bursting berries, simple to make, and offers an irresistible twist on classic pudding pies. Make it soon and watch it disappear—there’s always room for just one more slice!
Print
Blueberry Chia Pudding Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 1 7-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in this delicious Blueberry Chia Pudding Pie, a vegan dessert that combines a cookie crust with layers of blueberry chia pudding and a creamy cheesecake filling. Perfect for a sweet treat or special occasion!
Ingredients
Cookie Crust
- 3.5 oz (100 g) vegan cookies (gluten-free if needed) or crunchy granola
- 1/4 cup (60 g) vegan butter, melted (or coconut oil)
Blueberry Chia Pudding
- 1 cup (240 ml) coconut milk or non-dairy milk
- 5 tbsp chia seeds
- 1 1/2 cup (150 g) blueberries, fresh or frozen
- 14 oz (400 g) non-dairy yogurt
- 1/3 cup (70 g) raw cane sugar or sweetener of choice
- 1/2 tbsp vanilla extract
Chia Cheesecake Pie
- 1/3 cup (80 ml) non-dairy milk or blueberry juice
- 2 tsp agar powder
Topping (optional)
- Fresh blueberries
- Fresh blackberries
Instructions
- Cookie Pie Crust Lightly grease a 7-inch springform pan and line with parchment paper. Crush cookies or granola, mix with melted vegan butter, press into pan, and chill.
- Blueberry Chia Pudding Whisk coconut milk and chia seeds. Blend blueberries, then combine with yogurt, sugar, and vanilla. Stir into chia mixture.
- Chia Cheesecake Pie Dissolve agar in milk, then mix into blueberry chia pudding. Pour over cookie crust and refrigerate to set.
- Garnish with fresh berries before serving.
Notes
- You can use various types of cookies or granola for the crust.
- For a non-vegan version, use instant powdered gelatin instead of agar.
- Check the blog post for more recipe variations and tips.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 15g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
