Instructions

• Preheat oven to 350°F (175°C) and position a rack in the center of the oven.
• In a large bowl, whisk the 2 large eggs until blended. Add the 14-ounce can sweetened condensed milk, 1/4 cup melted butter, 1/2 teaspoon almond extract, and 1/4 teaspoon salt; whisk until smooth.
• Whisk in the 1/4 cup all-purpose flour until no dry streaks remain.
• Measure out and set aside 1/2 cup of the sweetened shredded coconut. Stir the remaining coconut from the 14-ounce package into the filling until evenly distributed.
• Pour the filling into the unbaked 9-inch pie crust and spread evenly. Sprinkle the reserved 1/2 cup shredded coconut evenly over the top.
• Bake on the center oven rack for 40 to 45 minutes, or until the top is golden brown and the filling is set (the center should be mostly firm with little to no jiggle).
• Remove the pie from the oven and let it cool until warm or at room temperature before slicing and serving.