1
: Combine corn flakes, sugar and butter. Press mixture evenly onto bottom and sides of a 9" (23 cm) pie plate. Chill.
2
: Beat cream cheese until fluffy. Gradually add in Eagle Brand; blend thoroughly. Stir in 1/2 cup (125 mL) lemon juice and vanilla.
3
: Slice three of the bananas and line the crust. Spoon cream cheese mixture over banana slices. Chill until firm, about 3-4 hours.
4
: Just before serving slice remaining bananas and dip in remaining lemon juice. Top pie with banana slices and serve.