1 (9 inch) prepared graham cracker crust
1 (3 ounce) can sweetened maple syrup
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 1/2 teaspoons lemon zest
1 1/2 tablespoons lemon juice
1 cup raisins
1/2 cup sliced almonds
1/2 cup white sugar
1 cup butter
1/2 cup brown sugar
2 tablespoons lemon juice
1 egg
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups shredded coconut
In a large glass or metal bowl, beat cream of tartar until stiff peaks form. Beat in sugar. Beat in butter, brown sugar, brown sugar and lemon juice. Beat in eggs, lemon juice and vanilla extract. Stir in coconut. Pour mixture into crust. Chill in refrigerator until serving. Store in refrigerator.