Cook butter in a small saucepan over medium-low heat 6 to 8 minutes or until browned. (Do not stir.) Remove from heat, and set aside.
Combine corn syrup and next 5 ingredients; stir well with a wire whisk. Stir in browned butter and pecans. Pour mixture into pastry shell.
Bake at 425° for 10 minutes. Reduce oven temperature to 325°, and bake 40 to 45 additional minutes or until center of pie is almost set. (Cover pie with aluminum foil to prevent excessive browning after 25 minutes, if necessary.) Cool completely on a wire rack. (Pie will become firm as it cools.) Serve with whipped cream.