Pecan.... pie? Soup? Pudding?

Once again, my pecan pie looked lovely on the outside, and was all gooey on the inside. Recipe said to cook it for 50 minutes... I cooked it for 60. Seems like the last time I successfully baked it to perfection, I cooked it for something like an hour and 15 minutes out of frustration. The only bad part that time was that that crust got too dark, but now I have one of those silicone pie crust shields that I used and kept that from happening.

Everybody said that it tasted wonderful, but still, I was embarrassed that it didn't hold together. Dad and I are both of the opinion that one of the elements in my oven isn't working right, and that's why this keeps happening to me. Do I put in a new element, or do I hope that by spring I'll have a renovation going and a new range put in?

As much as I enjoy having the oven at my eye level. I'm tired of having that much counter space being taken up with a separate cooktop and oven. I'd rather just slide in one unit over by the wall and be done with it. Maybe get one that has a space for the microwave too.