The Madonna Inn is a California icon for many reasons, most famous of which might be its embrace of the color pink: pink walls, pink goblets, pink carpet—even pink tennis courts and pink lamp posts. Who made the decision to go pink? That would be Mrs. Phyllis Madonna, who co-founded the hotel and restaurant with her late husband Alex Madonna, a successful businessman, developer and contractor. Their over-the-top aesthetic and unique interpretation of luxury turned the inn into a destination for travelers driving Highway 101 through San Luis Obispo—and over the years, a whole new generation has adopted the Madonna Inn as its own. (Just search up “Madonna Inn” on Instagram and brace for impact.) But it isn’t just tourists who love the inn: we locals love it too, and have been known to argue about which is better: the Pink Champagne Cake or the Black Forest Cake. Interestingly, when I sat down with Marketing Director and longtime assistant to Mrs. Madonna, Amanda Rich, she spoke mostly about Mrs. Madonna’s Cheese Pie (whose recipe I share below) and her own favorite dessert, which I guarantee isn’t one you would guess.
Website: madonnainn.com
Instagram: @madonnainn1958
Madonna Inn Cheese Pie
(courtesy of Madonna Inn)
12-14 graham crackers
1/4 cup melted butter
4 3-ounce packages cream cheese (whipped)
2 eggs (whites beaten stiff)
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon lemon juice
1 cup sour cream
3 1/2 tablspoons sugar
1 teaspoon vanilla
Crust: Crush graham crackers until fine, then mix with melted butter. Press and shape into a pie plate. Bake in 350-degree F oven for 5-7 minutes. Remove and cool.
Filling: Combine cream cheese, 1/2 cup sugar, egg yolks, 2 teaspoons vanilla and lemon juice. Beat until light. Fold in beaten egg whites. Pour mixture into graham cracker crust. Bake in 350-degree F oven 15-20 minutes. Remove and cool for five minutes.
Topping: Blend 1 cup sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla. Pour over pie filling. Bake 10 minutes more. Refrigerate for 5 hours.
Nate’s on Marsh, Nathan Long, San Luis Obispo
Wine writer Natalie MacLean, Ottawa, Canada
Kitchen designer Ariana Lovato, Honeycomb Home Design, Arroyo Grande
Forager Nan Cole, Ventana Big Sur, Big Sur
Hidden Kitchen + 7th Generation Design, Amanecer Eizner + Wes Cooke, Cayucos + Cambria
Food illustrator Anna Takahashi, Japan, Sicily, and California ✈️
San Luis Oriental Market, Fani + Peter Gau, San Luis Obispo
Winemaker Matt Dees, Jonata, The Hilt, and The Paring, Santa Barbara County
Momotaro Ramen chefs Mateo Rogers + Brittney Yrecheta, Paso Robles
15 Degrees C Wine, sommelier + owner Ali Rush, Templeton
Bonus episode: Daniel Sinton, Avenales Ranch and Winery + Jensen Lorenzen, Larder Meat Co.
Winemakers Eric + Cait Johnson, Ann Albert Wines, San Luis Obispo
Registered dietician Sherry Elliston, MS, RD, CDE, San Luis Obispo
Central Coast Distillery, Eric Olson, chef + distiller, Atascadero
City of San Luis Obispo Tourism Manager Molly Cano
Bladesmith Cameron Alarcio, Alarcio Knives, Pismo Beach
Brewers Jacque + Ryan Fields, Wild Fields Brewhouse, Atascadero
Eleven-Twenty-Two Speakeasy owner Donovan Schmit, Paso Robles
Winemaker Janell Dusi, J. Dusi Wines + Paper Street, Paso Robles
Ash Management, Jason Gable + Eric DeMatteo, San Luis Obispo County
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