Instructions: Heres an updated version of the refreshing chiffon pie, using garnet-red blood orange juice and a chocolate crumb crust. Blood oranges are at their peak during January and February, but you may substitute navel oranges if you like.

Chiffon pie recipes used to have beaten raw egg whites for volume, but in this recipe, whipped cream is substituted and the egg yolks are cooked.

Chocolate Crumb Crust:
1 1/2 cups chocolate wafer or chocolate graham cracker crumbs 6 tablespoons unsalted butter, melted (3/4 stick)

1/4 cup granulated sugar
Filling:
1/4 cup water
2 1/4 teaspoons (1 envelope) unflavored gelatin 1 cup granulated sugar (divided)

1/2 cup fresh blood orange juice (2 oranges)

1/4 cup fresh lemon juice (1 to 2 lemons)

4 large egg yolks
1 tablespoon freshly grated blood orange peel (orange part only; 1 or 2 oranges) 1 1/4 cups whipping cream Whipped Cream Topping (recipe follows)

6 to eight 3 inch strips of blood orange peel (orange part only), for garnish

To make crust: In a medium-sized bowl, mix the crumbs, melted butter and sugar until well-combined. Press firmly and evenly into an unbuttered 9 inch pie pan. Refrigerate until ready to use.

To make filling: Pour the water into a small, heavy-bottomed saucepan.

Sprinkle the gelatin over the top and let stand for 5 minutes, or until the gelatin softens. Add 3/4 cup sugar with the orange juice, lemon juice, egg yolks and orange peel and whisk well.

Cook over medium-low heat, stirring constantly with a wooden spatula, until the mixture is thick enough to heavily coat the spatula (an instant-read thermometer inserted in the mixture will read 185 degrees). Do not allow the mixture to boil or the yolks will curdle. Strain through a wire sieve into a medium bowl to remove any bits of cooked egg whites.

Refrigerate uncovered, stirring often, until the mixture is cooled but not set and thick enough to form a small mound when dropped from a spoon, about 45 minutes. Be sure not to let the orange mixture set completely when chilling.

Frequent stirring helps you keep an eye on its progress.

In a chilled medium bowl, beat the cream with the remaining 1/4 cup sugar just until soft peaks form. Do not over-beat or the cream wont fold smoothly into the lemon juice mixture. Fold the whipped cream into the orange juice mixture. Pour into the crust and cover with plastic wrap.

Refrigerate until the filling is chilled and completely set, at least 2 hours. (The pie can be prepared up to 2 days ahead, covered and refrigerated.)

To serve, place a dollop (or pipe large rosettes) of whipped cream around the edge of the filling. Tie the orange peel strips into an overhand knot and garnish each dollop with a knot.

Lime or lemon variation: Instead of making crust with chocolate crumbs, use vanilla wafers or regular graham crackers. Substitute 3/4 cup fresh lemon or lime juice for the blood orange/lemon juice combination and 1 tablespoon freshly grated lemon or lime peel for the blood orange peel. Garnish with strips of lemon or lime peel.

Whipped Cream Topping

1 cup whipping cream (see note)

1 tablespoon granulated or powdered sugar 1 teaspoon vanilla

In a chilled medium bowl, using a hand-held electric mixer on medium speed or a whisk, beat the cream, adding the sugar at the beginning of the whipping (so it has time to dissolve). Adjust sweetness as desired. Add vanilla and continue beating just until stiff peaks begin to form. Cover and refrigerate. (The whipped cream can be prepared ahead, covered and refrigerated for up to 1 day.)

Makes 2 1/2 cups.

Notes: Be sure the cream and bowl are well-chilled - cold helps stabilize the cream and give it more body. If you have time, freeze the cream in the bowl

(with the beaters or whisk, if you remember) for a few minutes before whipping.

Note: For the best flavor, use pasteurized (not ultrapasteurized) heavy cream, available at natural food markets and dairy stores.

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