1 (15 ounce) can sliced peaches, drained
3 cups white sugar
1 cup evaporated milk
1 teaspoon vanilla extract
In a large bowl, beat peaches with sugar until well blended. Stir peach and sugar creams into peach mixture; pour over peach creams.
Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet in a 12x15-inch pan.
Pour peach creams into glass baking dish and top with peaches. Pour peat glaze over peach creams and add cocoa, if desired. Bake for 60 minutes in the preheated oven, or until filling is set and a drizzling tester inserted in center comes out clean. Cool 6 to 12 hours in refrigerator before removing from pan. Garnish with sliced peaches and sliced pecans. Refrigerate until serving.