While cheese is still cold, cut off casing using a serrated knife. If little bits are embedded, wait until the cheese has come closer to room temperature before gently prying them out using the tip of the knife. Some casing bits left behind will be perfectly fine.
Allow cheese to sit at room temperature for 30 minutes. While it can't be too cold, you also don't want it to be too warm.
Place the cheese in the bowl of a stand mixer fitted with a whisk or paddle attachment. Set it to level 2-3 and leave it to whip for 10 minutes, scraping down the sides of the mixer every 2 minutes.
Using a spatula, transfer the brie to a serving plate and create a well in the center using the back of a spoon.
Top with fig jam, sprinkle with pistachios and drizzle with honey.
Serve with crostini or crackers.
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