Remove the brie from the refrigerator and cut it into 12-16 equal-sized cubes or wedges. Keep them chilled until you're ready to coat them.

In a food processor, pulse the roasted pistachios until they reach a coarse breadcrumb consistency. Transfer to a shallow bowl and season lightly with salt and pepper.

Create a three-station breading setup: place flour in one shallow bowl, beaten egg in another, and the pistachio mixture in a third.

Working quickly to prevent the cheese from warming, coat each brie cube lightly in flour, then dip in beaten egg, and finally roll in the pistachio mixture, pressing gently to adhere. Place coated bites on a parchment-lined baking sheet.

Refrigerate the coated bites for at least 30 minutes, or up to 2 hours. This helps the coating stay intact during baking.

In a small saucepan, combine raspberry jam, honey, and lemon juice over medium-low heat. Stir occasionally until well combined and slightly warm. Remove from heat and let cool slightly.

Preheat your oven to 375°F (190°C). Bake the chilled brie bites for 8-10 minutes, until the pistachio coating is golden brown and fragrant. The brie should be warm but not completely melted.

Arrange the warm bites on a serving platter. Drizzle the raspberry honey glaze over the bites and garnish with fresh thyme sprigs if desired. Serve immediately while still warm.