For crust: Combine the flour, sugar and salt in a food processor and mix well. Add the butter and pulse until the butter and flour mixture form pea-size clumps. Drizzle the 3 tablespoons of ice water over mixture.
Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather the dough into a ball, and flatten into a disk. Wrap dough in plastic and refrigerate for 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 400 degrees F. Using a rolling pin, roll the dough out on a floured work surface to a 10-inch round disk.
Transfer to an 8-inch diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp decoratively. Set aside.
For filling: Melt the butter in a heavy small saucepan over medium heat and cook until the butter starts to foam. Whisk the butter over medium heat until the butter is golden brown, about 2 minutes. Remove from the heat.
Pour the butter into a large bowl and cool to room temperature. Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend. Whisk the eggs in 1 at a time, then stir in the pecans. Pour the filling into the prepared crust. Bake the pie for 10 minutes, then decrease the heat of the oven to 350 degrees F and continue baking the pie until the edges puff and the center is just set, about 45 minutes longer. Cool the pie on a wire cooling rack for at least 1 hour. Cut the pie into slices and serve warm or at room temperature with whipped cream.