Lynn's Pineapple Chiffon Pie

Crumb crust:
Crumb approximately 18 chocolate flavoured biscuits (I use scallywags). Combine biscuit crumbs, 2 tbsp powdered milk (optional) ½ teaspoon cinnamon and 90-100g melted butter. Mix well. Press into a 10” (25 cm) plate to form a shell. Place in freezer.

Filling:
Beat a 125g packet cream cheese until softened. Gradually beat in one can condensed milk then 1/3 cup lemon juice. Fold a 440g can well-drained crushed pineapple through cheese mixture. Beat 2 egg whites until stiff peaks form. Add 2 tbsp castor sugar. Beat until sugar has dissolved. Fold egg whites through mixture. Pour into crumb crust. Chill. Decorate.