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No-Bake Blueberry Protein Pie - Creamy, Simple, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups oat flour or finely ground oats
  • 1/2 cup almond flour (adds richness; sub more oat flour if nut-free)
  • 3 tablespoons melted coconut oil or unsalted butter
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • For the filling: 2 cups fresh or frozen blueberries (if frozen, thaw and drain)
  • 1 1/2 cups plain Greek yogurt (2% or whole for best texture)
  • 4 ounces light cream cheese, softened (for body and tang)
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1/3–1/2 cup honey or maple syrup, to taste
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional boosters: 1 tablespoon lemon zest (brightens the blueberry flavor)
  • 1 tablespoon chia seeds (helps thicken and adds fiber)
  • Fresh blueberries for topping
  • Whipped cream or coconut whip for serving

Method
 

  1. Prepare the pan: Lightly grease a 9-inch pie dish or springform pan. Line the bottom with parchment if using a springform for easy release.
  2. Make the crust: In a bowl, mix oat flour, almond flour, cinnamon, and salt. Stir in melted coconut oil and honey until the mixture clumps when pressed. If too dry, add 1–2 teaspoons more oil.
  3. Press and chill: Firmly press the crust mixture into the pan, working it up the sides. Use the bottom of a measuring cup to pack it tightly. Chill in the fridge while you make the filling.
  4. Blend the blueberries: Add blueberries, lemon juice, and vanilla to a blender and blend until smooth. If you prefer a clearer, silkier look, strain through a fine mesh sieve to remove skins. This step is optional.
  5. Whip the base: In a mixing bowl, beat the cream cheese until smooth. Add Greek yogurt, honey, and salt. Mix until creamy and well combined.
  6. Add protein powder: Sprinkle in the protein powder and mix on low until just incorporated. Avoid overmixing to keep it silky.
  7. Combine: Pour in the blueberry puree and beat on low until the color is even. If using chia seeds or lemon zest, fold them in now. Taste and adjust sweetness.
  8. Fill the crust: Pour the filling into the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Chill to set: Refrigerate for at least 4 hours, preferably overnight, until firm enough to slice. For a quicker set, you can chill in the freezer for 60–90 minutes, then move to the fridge.
  10. Garnish and serve: Top with fresh blueberries, a drizzle of honey, or a dollop of whipped cream. Slice with a sharp knife wiped clean between cuts.