Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, beat softened butter and brown sugar with electric mixer on low speed until well mixed, scraping bowl occasionally. Add eggs one at a time, beating well after each addition. Reduce speed to low; beat in corn syrup, cornstarch, lemon juice and vanilla until well blended.
Sprinkle pecans and dates in crust; carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 45 to 55 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
In chilled small bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon dollop of topping on each serving.