Coconut Macaroon Pie

Coconut Macaroon Pie 1 sheet refrigerated pie pastry 2 large Eggs 1 can (14 ounces) sweetened condensed milk 1/4 cup butter, melted 1 teaspoon almond extract 1/4 teaspoon salt 1/4 cup all-purpose flour 1 package (14 ounces) sweetened shredded coconut Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling. In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pastry-lined pie plate. Sprinkle with reserved coconut. Bake on a lower oven rack 35-45 minutes or until golden brown and filling is set. Cool on a wire rack.