Bake pie crust according to package directions; cool.
Refrigerate ice cream 15 minutes to soften. Meanwhile, in medium microwave-safe bowl, cook coconut in microwave oven on high 2½ to 3 minutes or until toasted, stirring every 30 seconds.
In large bowl, with rubber spatula, fold together whipped topping, almond extract, softened ice cream and 1 cup coconut until well blended.
With rubber or off set spatula, carefully spread ice cream mixture evenly in bottom of pie crust. Sprinkle remaining coconut evenly over ice cream mixture. Loosely cover with plastic wrap and freeze 4 hours or until firm.