Over low to medium heat, cook butter in a saucepan, watching closely
but not stirring, until golden brown, about 5 to 8 minutes. Do not
Pour browned butter into bowl and set aside.
In food processor, blend corn syrup, honey, sugar, eggs, vanilla
extract and salt until smooth.
Add browned butter; blend again.
Add pecans and process with just a few quick on-off-pulses.
Pour mixture into pie shell.
Bake at 435 degrees for 10 minutes;
lower heat to 325 degrees F; bake another 40 minutes. Center of pie will still seem a bit liquid when removed from
oven; it sets up further as it cools. Let cool completely.
Serve with a generous topping of real whipped cream.