Baking Deep dish custard type pies

I like to make deep dish pies. My fruit pies do very well. But my baked custards don’t. I have tried Pumpkin, Egg Custard, and Pecan. It seemed that to get the center of the pie correctly baked I have to over bake the outer ring of the pie. This especially a problem for the pecan, since it becomes very difficult to cut. I am using a gas oven that was new when o moved in two years ago.

Michael L. De Voe
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Nicolas L. November 25, 2020
Check on this article I found useful on pie crusts - https://food52.com/blog/14789-kitchen-rescue-how-to-fix-10-common-pie-problems

It has details about not re-baking a custard pie crust if it is soggy!
 
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