Method Crumb crust: crush biscuits finely, combine well with melted butter. Press evenly over base and sides of greased 20cm or 23cm pie plate, refrigerate until firm. Filling: combine sugar and gelatine in top of double saucepan, add undrained pineapple and egg yolks. Stir constantly over simmering water until mixture thickens slightly (approx. 10 minutes). Remove from heat, add passionfruit pulp and lemon juice – cool. Beat egg whites until soft peaks form, add extra sugar gradually, beat until dissolved. Fold lightly into cold pineapple mixture. Spoon into crumb case, spread evenly. Refrigerate 2 hours or until firm. Decorate, if desired, with whipped cream and extra passionfruit pulp.