Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
Preheat oven to 375 degrees. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
Preheat oven to 325 degrees. Whisk together eggs and sugar in a large bowl until pale yellow and well combined, 1 to 2 minutes. Whisk in cream, butter, vanilla, salt, and nutmeg to combine. Stir in 2/3 cup coconut.
Pour filling into crust. Sprinkle remaining 1/3 cup coconut evenly over filling. Bake until top is golden brown and filling is just set, 35 to 40 minutes. Let cool completely on a wire rack, about 45 minutes.