Heat oven to 350ºF. On a lightly floured surface, roll out pie crust dough into a 12-inch round, pressing edges together if cracking. Fold in half and transfer to a 9-inch pie plate; unfold and gently lift (do not stretch) dough into place. Trim edges to ¼-inch overhang and tuck under just inside pie plate for an edge. Crimp as desired. Prick bottom and sides of dough with a fork about 30 times and freeze until just firm, about 15 min.
Meanwhile, whisk together sugars, eggs, corn syrup, butter, ginger and salt until combined well. Stir in nuts and coconut; pour into crust. Arrange nut halves over top.
Bake until set, about 1 hr 10 min. If crust browns too quickly, cover with foil. Let cool completely before serving. Serve with whipped cream.
Pecan pie for breakfast is always a good option - if, that is, there is any left from dinner!