Coconut Pie (Not cream)

Rich Coconut Pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9" piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.