Why are the center of my pecan pies runny?
If I cook them longer than an hour @ 350deg. to get the inside firm, the crust burns (yes, even when I cover the crust edges).
I don't know if I should reduce the liquid ingredients (corn syrup, sugar, butter)? Or possibly cook it at a lower temperature for a longer time?
You may want to check the temperature of your oven with a reliable oven thermometer. If it is running just a little bit hot, even 25 degrees, it can make a difference in the results of your pie; I have had the same problem in the past. I wouldn't reduce the ingredients if you are using a recipe that you know has turned out fine before. I have, however, had problems with some recipes that just didn't ever turn out the way I wanted them to, and so had to switch to another. But I would still check the oven temp first. Hope you have better luck.
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
My mom's pecan pie recipe (which I've used with great success for lots of years) does include 3 T. flour. I think this helps the pie firm up. If you are interested, I'll be happy to post the recipe.
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