Crust

1. Preheat the oven to 375°F (190°C).
2. In a food processor, blend the graham crackers, brown sugar, cinnamon, ground coriander, and salt until fine crumbs form.
3. Mix the crumbs with the melted butter until well combined.
4. Press the crumb mixture evenly into a 9-inch (23 cm) pie plate to form a crust.
5. Bake the crust for 10-11 minutes at 375°F (190°C), until it is lightly golden. Remove from the oven and let it cool completely on a rack.

Filling

1. In a large bowl, mix the Greek yogurt, the white sugar, and the ground coriander until well combined.
2. Quickly whisk in the gelatin, eliminating any lumps. (You do not need to dissolve the gelatin in water first — whisk it in directly.)
3. Pour the mixture into the prepared, cooled crust.
4. Chill the pie in the refrigerator for at least 6 hours, or until set (overnight is fine).

Coriander Syrup

1. About an hour before serving, combine the 1/4 cup white sugar and 2 tablespoons water in a small saucepan.
2. Add the whole coriander seeds.
3. Stir until the sugar dissolves.
4. Bring to a boil, then remove from heat.
5. Let cool thoroughly, then strain to remove the coriander seeds.

Assemble Pie

1. Top the chilled yogurt filling with the fresh blueberries.
2. Drizzle with the cooled coriander syrup.
3. Serve chilled, and enjoy!