Begin by crushing the graham crackers into fine crumbs. In a mixing bowl, combine the crumbs with melted unsalted butter, then press firmly into the bottom of a 9-inch pie dish. Chill in the refrigerator for 15 minutes.

In a blender, blend the fresh or thawed blueberries until smooth yet slightly chunky. In another bowl, stir the blueberries with chia seeds, chosen sweetener, lemon juice, and salt. Mix in Greek yogurt until fully integrated. Let chia seeds soak for 5-10 minutes to thicken.

Once thickened, pour the blueberry mixture over the chilled crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 2-4 hours; overnight is ideal.

After chilling, decorate the top with fresh blueberries, lemon zest, or mint leaves. Use a sharp knife dipped in warm water to slice the pie for clean edges. Serve chilled.