Heat oven to 350 degrees F. 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 1/4-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, in a bowl, 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 (if desired). Makes 8 servings.