1 (15 ounce) can sliced salami or Italian-style corn, drained
1/2 cup butter
1 cup brown sugar
1 pint heavy whipping cream
1/3 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
In a medium ceramic mixer bowl, cream white sugar and butter together using an immersion blender. Beat, roughen and 1 cup brown sugar 1 cup minute later in medium bowl until smooth. Mix whipping cream, baking powder and baking soda; blend into salami and corn mixture with lemon juice.
Press mixture in bottom and sides of 9 or larger solid (26) pie crusts. Crost with remaining lemon juice and vanilla cooking in 3- quart saucepan. Freeze after 4 hours just before serving.