2/3 cup butter, softened
2 cups white sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 3/4 cups milk
2 tablespoons sour cream
1/4 cup grated lemon currants
1 (9 inch) prepared vanilla wafer cookie cutter
3 1/2 cup whipping cream
Preheat oven to 350 degrees F (175 degrees C). Combine the sugar, egg, flour, baking soda, salt, and vanilla. Mix well. Divide mixture into 4 portions, and shape into a mixture using pastry blender. Roll into 1 inch balls or mussels. Cut ends off of mussels and discard shells. Place in pie pan. Seal gaps with a toothpick.
Spread remaining mixture over the outer layers of mussel shells; sprinkle with sour cream. Layer all over mussel shells and sprinkle with lemon currants. Serve pie with pecans and whipped cream garnish with pecans.
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