Start by crushing graham crackers into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until well-blended. Press this mixture firmly into the bottom of a greased 9-inch pie dish to form an even crust. Chill the crust in the refrigerator for about 15 minutes to firm up.

In a separate bowl, mash or blend the fresh or thawed blueberries until smooth, leaving some chunks for texture. Stir in chia seeds, your choice of sweetener, lemon juice, and a pinch of salt. Next, fold in Greek yogurt or cream cheese until the mixture is creamy and well-combined. Allow the chia seeds to soak in this mixture for 5-10 minutes to achieve the desired thickness.

Once the crust has chilled and firmed, spoon the blueberry chia filling over the crust, evenly spreading it out with a spatula. Make sure the filling is smooth and level for a perfect presentation. Refrigerate the assembled pie for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the filling to set nicely.

After chilling, add your desired garnishes by decorating the top of the pie with fresh blueberries, a sprinkle of lemon zest, or a few mint leaves for a refreshing touch. To slice, use a warm knife for clean cuts that maintain the integrity of the filling. Serve your delightful No-Bake Blueberry Chia Seed Pie chilled and enjoy!