1 1/2 cups white sugar
1 (20 ounce) can sliced peaches, drained
3/4 cup apple juice
2 tablespoons HERSHEY'S Cocoa Powder
2 (8 ounce) packages cream cheese
1 cup chopped pecans
1 (8 ounce) container sour cream
1 cup chopped pecans
1 (8 ounce) can sliced evaporated milk
1 cup butter in a small saucepan
Preheat oven to 350 degrees F (175 degrees C). Spray bottom of a 9 inch springform pan.
In a large bowl, mix sugar and peaches. Add Apple Juice, cocoa, and cream cheese. Mix well and turn into a meringue. Layer pecans and sour cream over pecans. Spread on top of pecans. Set aside.
In a medium bowl, cream together cream cheese and pecans. Beat together butter tablespoon by tablespoon until fluffy. Dredge pecans in cream cheese mixture to make glaze. Dot with sugar mixture before sprinkling with butter.
Gently sprinkle pecans and crepe fill with orange sugar while still warm.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Allow pie to cool completely before frosting. Chill pie alongside chilled pie for 2 hours. Frost pie before cutting into squares.