Preheat oven to 375 degrees.

Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press mixture into a 9 inch pie plate.

Bake for 7-10 minutes. Cool.

To prepare the custard: Whisk 2 cups of milk, with the sugar and salt in a medium saucepan, over medium heat and bring to a boil. In a medium sized heatproof bowl, whisk remaining 1/2 cup milk with the cornstarch. Whisk the egg and egg yolks into the cornstarch mixture. Slowly whisk about 1/3 of the hot milk into the cornstarch mixture. As milk continues to boil, whisk warmed egg mixture back into milk, whisking constantly until mixture comes to a gentle boil. Continuing to whisk constantly, mixture will begin to thicken within minutes. Continue whisking and cook for 30 seconds more. Remove from heat and whisk in butter and vanilla.

Pour half of the hot filling into the pie crust. Arrange sliced banana. Pour the remaining half of the filling over the banana, scraping the pan clean with a rubber spatula. Use the spatula to smooth over the top. Press plastic wrap directly onto the filling and refrigerate the pie until cold. (at least one hour) Before serving, let the pie sit at room temperature for 30 minutes. Arrange sliced strawberries in a spoke pattern over the top just before serving.