Directions:

Place the wafer cookies, melted butter and salt in the bowl of a food processor, pulse until the cookies are a fine crumb and the butter is evenly incorporated. Remove the crumbs to an 8-inch pie plate and evenly spread the crumbs, pressing them firmly into the pan to create a crust. Place in the refrigerator. 

Place the chocolate into a medium heat proof bowl. In a small pot combine the pomegranate juice and sweetened condensed milk. Bring the mixture just to a boil and then pour over the chocolate. Let sit for about 5 minutes before whisking the mixture together combining the now melted chocolate with the pomegranate juice and condensed milk. Pour the chocolate filling into the crust and top with pomegranate seeds to garnish. Refrigerate the pie overnight before slicing and serving.