Preheat the oven to 350°F. Place pie crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.

Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, salt, and buttermilk. Stir in 2 cups of coconut.

Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and carefully place in the oven. Cover the edges of the pie crust with strips of aluminum foil or a pie crust shield.

Bake pie for 40-45 minutes. After 25 minutes, remove the shield from the outside of the crust so the edges will brown. Cool completely before serving.

Optional for serving: place remaining 1/2 cup of coconut on a baking sheet and bake at 350°F for just a few minutes, stirring often, until it starts to turn brown.

This can also be done in a skillet over medium-low heat. Let cool.

Serve pie with whipped cream or Cool Whip and toasted coconut.