Begin by crushing the graham crackers in a food processor or a sealed plastic bag until finely ground. In a mixing bowl, combine the crumb mixture with melted unsalted butter until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch pie dish. Chill the crust in the refrigerator for about 15 minutes to set while you prepare the filling.

In a medium bowl, mash the fresh or thawed frozen blueberries with a fork until slightly chunky. Whisk in the chia seeds, sweetener, lemon juice, and a pinch of salt to create a thick mixture. Allow this to sit for 5-10 minutes as the chia seeds absorb the liquids, creating a gel-like consistency. Then, fold in the creamy Greek yogurt or plant-based yogurt until well combined.

Once the crust is set, pour the blueberry chia filling over it, using a spatula to spread it evenly. Smooth the top to create a beautiful surface. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.

When ready to serve your Blueberry Chia Seed Pie, take it out of the fridge and remove the plastic wrap. Decorate the top with fresh blueberries, a sprinkle of lemon zest, or a few mint leaves. Slice with a warm knife for clean edges, and serve cold.