Pie Problems

First time user but always needing help. It’s almost pecan season and one of my favorite pies is of course pecan. My problem is most of the time the center of the pie stays too loose after cooking. I’ve used recipes that incorporate flour with pretty much the same results. I’ve produced my own recipe that turns out firm about 90% of the time. I need some help. Food Pantry Mike

I just made my first of the season pecan pie last week, it was the best I have ever made. I took the recipe I had been using and just “tweeked” it a little, now I think I have a keeper. You can check your recipe against this and see if you need to “tweek” something. Hope this helps.
3 eggs, lightly beaten
1 c. sugar (I used ½ cup sugar)
1 c. light corn syrup
3 tbsp. butter
1 tsp. vanilla
1 c. broken pecans
1 unbaked 9 inch pie shell

Mix eggs, sugar, corn syrup, butter, vanilla, and pecans. Pour filling into prepared pie shell. Bake at 400 degrees for 10 minutes reduce heat to 350 degrees and bake 40 minutes longer or until the center is firm.
Mine was done perfectly after the last 40 min. at 350.
My oven is calabrated correctly, so I know the temperatures are true.
Good luck.