I know this is about cakes but I need help with pecan pie. I have used the came receipt for 20 years. I cook it as directed 400 for 15 min 375 for 40 min. Now the problem. sometimes the tops so hard you can't eat & the middle may be runny or the top is ok & middle is runny. What can be done flour -Cornstarch?? I also use pie ring to help the crust not burn & foil over the top to help with hardness?? Any help??

Have you been having the same problem for 20 years, or is this a new problem? Have any of your ingredients or their sources changed?

Any time I've seen this happen, the culprit has been undercooking.

I agree with Kelleym. Undercooked. I use baking time as a guideline. I remove only when I see the actual pie filling moving in a wave motion - I guess the filling is kinda "boiling" in the oven!

I crimp a strip of foil around the edges of the crust before baking. I then bake as directed until the last 15 minutes of the given baking time, then remove the foil to allow browning of the crust.

Many of my friends who try my pecan pie recipe tell me the pies were runny. I never experience that.

Have you been making the pies in the same OVEN for 20 years? Maybe your oven needs a look-see.

Have you tried adding hot filling to your pie crust? If not, you might give it a try. You'd also need to lower your oven temperature to 250 degrees (after you've partially baked the pie crust).

Good luck.

I'd check your oven's temperature.