Blueberry Chia Pudding Pie Recipe

Cooking Directions

• STEP 1.In a food processor, pulse the graham crackers until they are finely crushed.
• STEP 2.Add the melted coconut oil to the crushed graham crackers and mix until well combined.
• STEP 3.Press the mixture into the bottom of a pie dish to form the crust.
• STEP 4.In a blender, combine the chia seeds, almond milk, and fresh blueberries. Blend until smooth.
• STEP 5.Pour the blueberry chia seed mixture over the crust in the pie dish.
• STEP 6.Place the pie dish in the refrigerator and let it set for at least 4 hours or overnight.
• STEP 7.Before serving, top the pie with fresh blueberries and drizzle with honey.
• STEP 8.Slice and serve chilled.

Cooking Tips

• For a sweeter crust, you can add a tablespoon of honey or maple syrup to the graham cracker mixture.
• If you prefer a smoother texture, you can strain the blueberry chia seed mixture before pouring it over the crust.
• You can also garnish the pie with mint leaves or a dollop of whipped cream for added flavor.

Storage and Serving

• Store the Blueberry Chia Pudding Pie in the refrigerator for up to 3 days.
• Serve chilled and enjoy as a light and healthy dessert option.
• This pie is also great for breakfast or as a snack.