Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.
Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack.
Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust.
Bake at 350° for 55 to 60 minutes; cool on a wire rack. Garnish, if desired.
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